|Finely shredded reduced fat sharp cheddar cheese||8 Ounce (2 Cups)|
|99% fat free condensed cream of chicken soup with 1/3 less salt||10 3⁄4 Ounce (1 Can)|
|Fat free plain yogurt||1 Cup (16 tbs)|
|Evaporated skim milk||3⁄4 Cup (12 tbs)|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Cornflakes||2 Cup (32 tbs)|
|Medium potatoes||2 Pound, peeled (6 Pieces)|
Preheat the oven to 350°.
In a large bowl, stir together the cheese, condensed soup, yogurt, milk and onions.
Set the soup mixture aside.
In a blender or food processor, blend or process the cornflakes into coarse crumbs (you should have about 1 cup).
Set the cornflakes aside.
Coarsely shred the potatoes.
Immediately stir the potatoes into the soup mixture to prevent browning.
Spray a 10" X 9" X 2" or 11" X 7" X 1 1/2" baking dish with no-stick spray.
Transfer the potato mixture to the baking dish.
Top with the cornflakes.
Bake about 1 hour or until the potatoes are tender.
Calories 592 Calories from Fat 156
% Daily Value*
Total Fat 20 g30.5%
Saturated Fat 10.8 g54.2%
Trans Fat 0 g
Cholesterol 76.7 mg25.6%
Sodium 710.5 mg29.6%
Total Carbohydrates 78 g25.9%
Dietary Fiber 6.1 g24.4%
Sugars 14.7 g
Protein 28 g56.7%
Vitamin A 24.3% Vitamin C 86.3%
Calcium 61.1% Iron 49.6%
*Based on a 2000 Calorie diet