Mom's Scalloped Potatoes
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These may be as good as Mom's (and they were great), but without all the fat. We mean, today we can enjoy Mom's great flavor combinations with a moderate approach.
What You'll Need
- 1 (10-3/4 ounce) can reduced-fat condensed cream of mushroom soup
- 3/4 cup low-fat milk
- 1/2 cup reduced-fat sour cream
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 (32 ounce) package frozen shredded potatoes, thawed
- 1/8 teaspoon paprika
- 1 scallion, sliced
What to Do
- Preheat oven to 400 degrees F. Coat a 2-quart casserole dish with cooking spray
- In a large bowl, combine soup, milk, sour cream, onion powder, salt, and pepper. Add potatoes and toss until evenly coated.
- Place in prepared casserole dish. Sprinkle with paprika, cover, and bake 25 minutes. Remove cover and bake an additional 35 to 40 minutes, or until golden on top. Sprinkle with the scallions and serve immediately.
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