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Mom's Scalloped Potatoes

(4 Votes)
Moms Scalloped Potatoes
1 Hr 5 Min

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:
  1. Preheat oven to 400 degrees F. Coat a 2-quart casserole dish with cooking spray
  2. In a large bowl, combine soup, milk, sour cream, onion powder, salt, and pepper. Add potatoes and toss until evenly coated.
  3. 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.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I plan on making this soon. What I'm thinking of doing, instead of a sliced scallion I'll use French Fried onion on top.

Only change I made was to increase the paprika dusted on top. It needed a little more punch IMHO.

Whatever happened to peeling raw potatoes for these casseroles? That's how my mother made them and how I make them now.

Doubt is your ma used reduced fat sour cream either. This is for NOW. Get with the program

Looks awsome.


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