Hash Brown Potato Casserole

POINTS per serving 4

 

serves:

Ingredients

 

 

1 (26-ounce) package frozen shredded hash brown potatoes

(10 -ounce) can condensed reduced-fat,

reduced-sodium cream of mushroom or

cream of chicken soup, undiluted

1⅓ cups fat-free milk

1/4 cup finely chopped onion

1 tablespoon butter or stick margarine, cut

into small pieces

teaspoon pepper

teaspoon salt

Cooking spray

1 cup (4 ounces) shredded Cheddar cheese

 

Instructions

1. Place first 7 ingredients in a 5-quart electric slow cooker coated with cooking spray; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 4 to 5 hours. Add cheese, stirring gently. Cover and cook 30 minutes. Yield: 8 servings (serving size: cup).

 

POINTS: 4; Diabetic Exchanges: 11/2 Starch, 1 Fat

Per serving: CAL 163 (38% from fat); PRO 6.5g; FAT 6.9g (sat 4.2g); CARB 19.0g; FIB 1.2g; CHOL 23mg; IRON 0.5mg; SOD 428mg; CALC 185mg