1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
8 green onion s, sliced
1 pkg. (32 oz.) ORE-IDA Diced Hash Brown Potatoes, thawed
1 cup crushed corn flakes
2 Tbsp. butter or margarine, melted
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.