Potato Casserole, Easy Cheesy

By Crick

Ingredients

• 20 oz hash browns
• 1-1/2 cups 2% reduced fat shredded Mexican four cheese blend.
• 10-3/4 oz reduced fat cream of mushroom soup
• 8 oz reduced fat sour cream
• 1/3 cup choppe fresh chives
• 1 garlic clove, pressed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees F. Cook hash browns in a lightly greased large nonstick skillet over medium heat, stirring occasionally, 12 minutes or until golden brown. Stir together hashbrowns, 1 cup shredded chees and next 6 ingredients. Spoon mixture into a lightly greased 8 inch square baking dish. Sprinkle with remaining 1/2 cup cheese. Bake for 40 to 45 minutes until edges are lightly browned.