I had a few questions about my lower fat cheese potatoes recipe and I thought I would do a comparison between the original cheese potatoes recipe and my new and improved recipe!
Original – Full of fat and calories
- 1 can condensed cream of chicken soup
- 1 1/2 cups Sour Cream
- 1 (32 ounce) package frozen Southern-style hash browns, thawed
- 1 (8 ounce) package Shredded Sharp Cheddar Cheese
- 2 tablespoons butter, melted
- 1/2 stick of butter, melted
- 2 cups of corn flakes
- Preheat oven to 350 degrees F. Mix soup, 2 T butter and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
- Spoon mixture into 13×9-inch baking dish. Combine corn flakes and 1/2 stick butter; sprinkle over potato mixture.
- Bake 50 minutes or until heated through.
Made-over, New and Improved Cheesy Potaotes
- 1 can 98% fat free condensed cream of chicken soup
- 1 1/2 cups fat free Sour Cream
- 1 (32 ounce) package frozen Southern-style hash browns, thawed
- 1/2 cup 2% Shredded Sharp Cheddar Cheese
- omit butter
- 1 Tbsp. butter, melted
- 2 cups of corn flakes
- Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended.
- Spoon mixture into 13×9-inch baking dish. Combine corn flakes and butter; sprinkle over potato mixture.
- Bake 50 minutes or until heated through
I LOVE LOVE LOVE LOVE you for making a healthy version of cheesy potatoes. ON the holidays – i could easily eat a whole pan of these myself.
What’s going on the with marathon?
Shall we start an email back/forth?
Sounds healthier – did you calculate the calories, fat, etc?
How did it taste?
I am all about recipe make overs too!! There’s nothing like making something healthier (and often time, yummier too!!!). Keep up the great work!!
They totally are! And you feel so much better about eating them!