1 c shredded reduced-fat sharp cheddar cheese (4 ounces)
1/2 c skim milk
1/2 c light sour cream
1/2 c finely chopped onion or 2 tablespoons dried minced onion
1/2 teaspoon ground black pepper
32 oz frozen chopped cauliflower (or hash browns if you just cant do it)
1/2 c crushed cornflakes or crushed wheat cereal flakes
Preheat oven to 350°F. Lightly grease a 2-quart rectangular baking dish; set aside.
In a very large bowl, combine soup, cheese, milk, sour cream, onion, and pepper. Stir in cauliflower. Spread mixture evenly in prepared baking dish.
Cover and bake for 45 minutes; stir casserole. Sprinkle with crushed cereal. Bake, uncovered, for 20 to 25 minutes more or until heated through and bubbly. Let stand for 10 minutes before serving.
WHY IS THIS GOOD FOR YOU?
Swapping out cauliflower for the potatoes takes out the starch factor leaving room to enjoy a little of the cheesy deliciousness without the guilt!
Stats (per 1/8th): 120 calories, 6 g of fat, 11 g of carbs, 7 g protein, 3g sugar, 422 g of sodium
No comments:
Post a Comment