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Salads & sides

Smart-Choice Easy Potato Bake

photo by:kraft
The cheddar cheese and sour cream give this easy, creamy potato bake its memorable flavor, but it's the corn flakes that add texture and a little crunch.
10 min
1 hr 10 min
16 servings, about 1/2 cup each

What You Need

container  (16 oz.) BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
pkg.  (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese
can  (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
 green onions, sliced
pkg.  (32 oz.) frozen Southern-style hash browns, thawed
cup  crushed corn flakes
Tbsp.  butter or margarine, melted

Make It

HEAT oven to 375°F.

MIX first 4 ingredients in large bowl until blended. Add potatoes; mix well.

SPOON into 13x9-inch baking dish sprayed with cooking spray.

BAKE 45 min. Toss corn flake crumbs with butter; sprinkle over potato mixture. Bake 15 min. or until top is golden brown and potato mixture is heated through.

Kraft Kitchens Tips

Small Changes Add Up
Small ingredient substitutions, such as BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese and reduced-fat reduced-sodium condensed cream of chicken soup, result in a savings of 40 calories and 5g of total fat, including 2.5g of sat fat, per serving when compared to a traditional recipe.
Southwest-Style Easy Potato Bake
Prepare as directed, using KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese, crushed baked tortilla chips, and adding 1 undrained can (4 oz.) chopped green chiles to the potato mixture before spooning into baking dish.
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