Low-Fat Hash Brown Casserole

Ingredients

• 1 10 oz Campbells fat-free cream of mushroom soup
• 1 14 c chicken broth defatted
• 12 c fat-free sour cream
• 1 Tbsp Molly McButter
• 1 24 oz pkg frozen potatoes OBrien with green peppers and onions
• 12 c Weight Watchers fat-free Parmesan cheese
• salt and pepper to taste

Directions

1. Combine soup chicken broth sour cream Molly McButter salt and pepper in a large bowl mix well
2. Add hash browns and mix Pour into a large casserole dish sprayed with nonstick cooking spray
3. Sprinkle Parmesan on top
4. Bake at 350 for 40 to 45 minutes