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Ingredients
- 3 cans cream of potato soup
- 3 c. shredded cheddar cheese
- 1 teaspoon seasoned salt
- 2 tbsp. minced parsley
- 16 ounce. dairy lowfat sour cream
- 3 tbsp. instant chopped onion
- 1/2 teaspoon seasoned pepper
- 1 (32 ounce.) pkg. frzn hash brown potatoes, thawed
Directions
- Combine soup, lowfat sour cream, 2 c. of the cheese, onion, salt, pepper and parsley. Add in thawed potatoes and mix. Pour into a 9"x13" baking dish. Sprinkle remaining cheese (and additional minced parsley, if you like) over surface. Bake in a moderate oven for about 45 min or possibly till bubbly and warm. Yield: 18 to 20 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2656g | |
| Calories 3541 | |
| Calories from Fat 1974 | 56% |
| Total Fat 224.78g | 281% |
| Saturated Fat 134.06g | 536% |
| Trans Fat 0.0g | |
| Cholesterol 638mg | 213% |
| Sodium 10827mg | 451% |
| Potassium 4648mg | 133% |
| Total Carbs 265.45g | 71% |
| Dietary Fiber 17.3g | 58% |
| Sugars 34.32g | 23% |
| Protein 125.83g | 201% |
