Skinny Potato Casserole

Here's a cheesy potato casserole dish that's lighter in calories and fat than what my usual potato casserole.  I have a favorite recipe that I've used for the last 10 years... I'm tweaking that while incorporating other ideas I've stumbled upon on Pinterest.

Let's Get Crafty!
Preheat oven to 350

1 medium onion, diced
2 T unsalted butter
1 cup chicken stock (approximately)
Saute the onion and butter together on medium until the butter has been absorbed.  I'm not a fan of hard chunks of onion, so I then slowly add chicken stock to continue the softening process.  Maybe 1/4 cup at a time.  It works two-fold in this dish to also add flavor.

1 can Cambell's Heart-Healthy Cream of Chicken Soup
1 cup shredded cheddar cheese (light or fat free would be good here... just can't bring myself to compromise on cheese.... )
1/2 cup 1% milk
1/2 cup light sour cream
30-32 oz pack of southern diced frozen hash browns (thawed)
Mix the first 4 ingredients together then mix in the hash browns.

Bake covered for 50 minutes and then uncovered at a low broil to brown the top for 5 minutes.

There are so many delicious options for toppings.... french fried onions (maybe french friend jalepenos on half) or crushed ritz crackers tossed with a couple tablespoons of butter.  We didn't add those today and just enjoyed it on it's own.

Happy Sunday!  Thanks for stopping by.