Breeze Through Velvety Potatoes Ww Friendly

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons skim milk
• 1/2 cup light sour cream
• 1 1/2 tablespoons french onion soup mix
• 2 (15 ounce) cans potatoes, drained
• 1 1/2 cups fresh mushrooms (i prefer baby bellas)
• 1/2 cup thinly sliced green onion (whites and greens)
• 1 cup shredded low-fat cheddar cheese

Recipe

• 1 preheat oven to 360°f.
• 2 mix the milk, sour cream and french onion soup together and set aside to rest.
• 3 spray small skillet with cooking oil and lightly sauté green onion for 2-3 minutes then add the garlic and sauté a minute more.
• 4 spray 8x8-inch or 9x9-inch baking dish with cooking oil.
• 5 dump potatoes into casserole.
• 6 add green onion/garlic mixture.
• 7 add mushrooms.
• 8 cover with cheese.
• 9 dollop sour cream mixture over the top.
• 10 cover and bake for 30 minutes.
• 11 uncover and allow sauce to reduce a bit in the oven about 5-10 minutes more.
• 12 remove from oven, stir and let rest for 5 minutes before serving.
• 13 approximately 2.5 points per serving.