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Add a photoServings: 6
Ingredients
- 1 pound pkg. of frzn hashbrowns
- 4 ounce. of lowfat sour cream
- 5 ounce. of grated sharp Cheddar cheese
- 2 tbsp. butter
- 1 can cream of chicken soup
- Salt and pepper to taste
Directions
- Setting aside a small portion of the cheese for topping, mix lowfat sour cream, cheese, butter, and soup together. Spread 1/3 of the mix in a greased 9 x 13 pan. Put 4 of the hashbrowns (still frzn) on top of the mix. Spread 1/3 of the mix on top of the hashbrowns. Place the remaining 4 hashbrowns on top of the mix. Spread the rest of the mix on top of the hashbrowns. Sprinkle the grated cheese which was set aside. Bake uncovered at 350 degrees for 1 hour or possibly till browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 273 | |
| Calories from Fat 166 | 61% |
| Total Fat 18.8g | 24% |
| Saturated Fat 10.52g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 539mg | 22% |
| Potassium 291mg | 8% |
| Total Carbs 17.89g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.06g | 1% |
| Protein 9.08g | 15% |
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