Mexican Cheesy Potatoes
Source of Recipe
14 ounces canned cream of chicken soup
1 cup lowfat sour cream
1/2 lb. taco flavored shredded cheese
2 tsp. chili powder
1 medium onion, finely chopped
2 lbs. frozen hash brown potatoes
2 Tbsp unsalted butter, cut into pieces
Preheat oven to 375F. Combine first 4 ingredients in a large bowl.
Stir in onion and potatoes. Transfer to a buttered 9x13 inch baking
dish and dot with butter. Cover with foil and bake 45 minutes.
Remove foil and bake another 15-20 minutes, or until golden. This
recipe serves 12 people.