Potato Casserole

This Recipe Serves 16

Ingredients

Cooking spray
2 pounds frozen hash browns
1 teaspoon margarine
½ cup chopped onion
½ teaspoon ground black pepper
1, 10 ¾-ounce can low-fat cream of chicken condensed soup
1 cup fat-free sour cream
1 ¼ cups shredded, reduced fat cheddar cheese
1 cup fat-free skim milk

Instructions

Preheat oven to 375⁰ F.
Coat a 13 x 9-inch pan with cooking spray. Spread hash browns on bottom of pan.
In a large nonstick skillet, melt margarine over medium-high heat. Add onion and sauté until clear. Add remaining ingredients and mix well. Cook about 5 minutes, stirring occasionally.
Pour soup mixture over hash browns. Bake for 50-60 minutes.

From Healthy Calendar Diabetic Cooking by Lara Rondinelli, RD, LDN, CDE, and Chef Jennifer Bucko

Recipe Photo: Potato Casserole from Healthy Calendar Diabetic Cooking. PNC Photography, Photographer: Peter Papoulakos.

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