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Main Dish: HEART HEALTHY CHEESY POTATOES - Thanks Margaret!
1--10 3/4 oz. can LF cream of chicken soup

1 c. shredded LF cheddar cheese (4 oz.)

1/2 c. light sour cream

1/2 c. skim milk

1/3 c. finely chopped onion or 2 T. dried minced onion

1/2 tsp. pepper

1--32 oz. package frozen shredded or diced hash brown potatoes, thawed

1/2 c. crushed cornflakes or wheaties

1. Preheat oven to 350. Lightly grease a 2-quart rectangular baking dish; set aside. In an extra-large bowl, combine soup, cheese, milk, sour cream, onion, and pepper. Stir in potatoes. Spread mixture evenly in baking dish.

2. Cover and bake for 45 minutes; stir potatoes. Sprinkle with cornflakes. Bake, uncovered, for 20--25 minutes more or until heated through and bubbly. Let stand for 10 minutes before serving.

Makes 12 servings/ 3 points each

cblessum on 1/4/2008