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Add a photoServings: 12
Ingredients
- 6 lg. potatoes
- 1 can cream of celery soup
- 8 ounce. lowfat sour cream
- 2 c. grated cheddar cheese
- 1 c. crushed corn flakes
- 1 1/2 stick butter
Directions
- Bake potatoes till done; let cold and peel. Grate potatoes into mixing bowl. Add in soup, lowfat sour cream, one stick of butter and mix. Place mix in casserole. Add in topping and bake 45 min at 375 degrees.
- TOPPING: Combine cheese, corn flakes and 1/2 stick butter. Mix well and top off mix in casserole.
- Shortcut: Use large package (20-25 ounces) frzn hashbrowns. Thaw and place in casserole. Add in 1/4 c. water and heat in microwave till hashbrowns are softened. Then add in soup, lowfat sour cream and butter as above. Yield 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 12 servings | |
| Calories 360 | |
| Calories from Fat 209 | 58% |
| Total Fat 23.74g | 30% |
| Saturated Fat 14.4g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 438mg | 18% |
| Potassium 662mg | 19% |
| Total Carbs 28.82g | 8% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.36g | 2% |
| Protein 9.28g | 15% |
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