1 container fat-free sour cream (16 oz)
1 can low-fat cream of chicken soup (10 3/4 oz)
1 package low-fat shredded sharp Cheddar cheese (8 oz)
1 package frozen hash browns (32 oz)
1/4 c light stick butter
1 tsp thyme
1/4 tsp black pepper
- Preheat oven to 400 F. Spray a 9 x 13 baking dish with nonstick spray.
- Mix sour cream, soup, cheese, butter, and spices in a saucepan. Cook over medium heat, stirring, until the cheese melts, about 5 minutes. Transfer to a bowl and add the hash browns, stirring until well blended.
- Spread the mixture in the prepared baking dish. Bake until hot and bubbling, 55 minutes - 1 hour.
Rating: good - but aren't all cheesy potatoes? The thyme adds a little something different than cheesy potatoes I'm used to.
Warming Up: warms up pretty decently
Notes: I made half a batch in an 8 x 8 baking dish and it was just fine.
WW Points: 4 (for scant 3/4 c, according to recipe)