Creamy Green Chile Hashbrowns

Yield:
10 servings

Ingredients:

  1. 1 package (28 ounce) hashbrown potatoes
  2. 1 cup cheddar cheese, shredded
  3. 1 can (4 ounce) chopped green chilies
  4. 1 can (10 3/4 ounce) reduced-fat, reduced sodium, cream of chicken soup
  5. 1 cup (8 ounce) sour cream
Directions:

In a large bowl, combine the potatoes, cheese and chilies. Transfer to a 13x9x2-inch 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.



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