1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 45% less sodium
1 container (16 oz) reduced-fat sour cream
1/2 cup fat-free (skim) milk
2 tablespoons no-trans-fat 68% vegetable oil spread, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion (1 medium)
2 cups shredded 2% milk reduced-fat sharp Cheddar cheese (8 oz)
2 cups fat-free herb-seasoned croutons, coarsely crushed
1/2 teaspoon paprika, if desired
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended. Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.
Makes 16 servings.