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Cheesy Potatoes
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

Yield: 12 servings (4 points per serving for blue and green, 3 points per serving for purple)

Course: Side Dish
  • 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
  1. Preheat oven to 350 degrees F.

  2. Add the cream of chicken soup and sour cream to a large mixing bowl. Stir together.

  3. Add the potatoes, riced cauliflower, butter, onion, garlic powder and cheese. Mix together.

  4. Spray a baking dish with no-stick cooking spray. Add the potato mixture.

  5. 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.

  6. Bake 35-40 minutes.