creamy au gratin potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 bag frozen shredded hashbrowns1 can of cream of celery soup1 cup Reduced Fat (RF) sour cream2 cups shredded cheddar cheese (RF, 2%, your choice)2 cups corn flakes cereal2 tbsp margarine2 tbsp parsley (chopped)
mix soup and sour cream in a large bowl
add shredded hashbrowns and cheese.
mix well, pour into 9x13 pan, leveling with spatula.
bake at 350 for 30 minutes.
before it's finished baking, melt margarine in small pot.
add corn flakes and parsley, mixing well.
take pan out of oven, spoon corn flake mix over the top, spreading gently and evenly.
put back in oven and back another 10 minutes.
Done when bubbly and corn flakes are lightly browned
Serving Size: serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user GNISULA.
add shredded hashbrowns and cheese.
mix well, pour into 9x13 pan, leveling with spatula.
bake at 350 for 30 minutes.
before it's finished baking, melt margarine in small pot.
add corn flakes and parsley, mixing well.
take pan out of oven, spoon corn flake mix over the top, spreading gently and evenly.
put back in oven and back another 10 minutes.
Done when bubbly and corn flakes are lightly browned
Serving Size: serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user GNISULA.
Nutritional Info Amount Per Serving
- Calories: 176.5
- Total Fat: 11.0 g
- Cholesterol: 24.0 mg
- Sodium: 532.2 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.0 g
- Protein: 6.6 g
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