Cheesy Potatoes
Yield: 12 servings (4 points per serving for blue and green, 3 points per serving for purple)
Ingredients
- 15 oz. cubed hash browns
- 1 1/2 cups riced cauliflower (I used frozen)
- 10 1/2 oz. Healthy Request Cream of Chicken Soup, condensed
- 2 tablespoons butter, melted
- 1/2 cup fat-free sour cream
- 1/2 small onion, chopped
- 1/8 teaspoon garlic powder
- 1 cup reduced-fat Mexican cheese, shredded (you can also use reduced-fat mild cheddar cheese)
- 10 reduced-fat Ritz crackers
Instructions
- Preheat oven to 350 degrees F.
- Add the cream of chicken soup and sour cream to a large mixing bowl. Stir together.
- Add the potatoes, riced cauliflower, butter, onion, garlic powder and cheese. Mix together.
- Spray a baking dish with no-stick cooking spray. Add the potato mixture.
- Place the Ritz crackers in a zip up bag and use a meat mallet or rolling pin to turn them into crumbs. Sprinkle over the cheesy potatoes.
- Bake 35-40 minutes.