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Creamy Hash Browns -- e-w

Source of Recipe

�Taste of Home� Magazine � 2002
Creamy Hash Browns
Serves: 10

1 pkg. (28 oz.) frozen O�Brien hash brown potatoes
1 c. (4 oz.) reduced-fat shredded cheddar cheese
1 can (4 oz.) chopped green chilies
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup, diluted
1 cup (8 oz.) reduced-fat sour cream

In a large bowl, combine the first 3 ingredients. Transfer to a 13-in. x 9-in. x 2-in. baking dish, coated with nonstick cooking spray. Combine soup and sour cream; spread evenly over potato mixture. Bake, uncovered, at 350-F for 50-55 minutes or until potatoes are tender.

One 1/2-cup serving equals: 140 calories�4 gm fat (3 saturated)�16 mg cholesterol�269 mg sodium�19 gm carbohydrate�2 gm fiber�7 gm protein ++++ Exchanges: 1 starch�1 lean meat +++WWP: 3