1 (10 oz) pkg. fat free frozen hash browns
1/2 cup onion,chopped
1/2 cup green pepper, chopped
1/2 cup fat free cheddar cheese, shredded
1 cup fat free plain yogurt
1 cup fat free sour cream
Preheat oven to 350 degrees. Spray a 9x9" baking pan with nonstick cooking spray. Combine potatoes, onions, green peppers, cheese, yogurt, and sour cream. Mix and spoon into prepared pan and bake uncovered 45 minutes or till browned.
1 can 98% fat-free cream of mushroom soup
1 can 98% fat-free cream of celery soup
1 8 oz. package grated cheddar cheese (Try using 2%. Fat-free doesn't melt well)
1 8 oz. container sour cream (Use fat-free or light.)
1 box hash brown mix (like Betty Crocker)
Mix 2 cans of soup and sour cream in large bowl. Add cheese and stir. (You can reduce the fat a little more by going easy on the cheese. You can get away with using about 1/2 - 3/4 of the 8 oz. bag of cheese.) Add hash brown mix and stir. Spray a 9x13 inch baking pan (glass or metal) with baking spray and pour in the hash brown mixture. Bake at 400 degrees until golden brown on top and slightly dark around the edges.
1 can 98% fat-free cream of mushroom soup
1 can 98% fat-free cream of celery soup
1 8 oz. package grated cheddar cheese (Try using 2%. Fat-free doesn't melt well)
1 8 oz. container sour cream (Use fat-free or light.)
1 box hash brown mix (like Betty Crocker)
Mix 2 cans of soup and sour cream in large bowl. Add cheese and stir. (You can reduce the fat a little more by going easy on the cheese. You can get away with using about 1/2 - 3/4 of the 8 oz. bag of cheese.) Add hash brown mix and stir. Spray a 9x13 inch baking pan (glass or metal) with baking spray and pour in the hash brown mixture. Bake at 400 degrees until golden brown on top and slightly dark around the edges.
On the Betty Crocker dry boxed hash brown; do you rehydrate them or use them dry? Sounds really good! Thanks
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
On the Betty Crocker dry boxed hash brown; do you rehydrate them or use them dry? Sounds really good! Thanks
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
