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[nverland]

Potluck Potato Casserole

1 1/2 cups fat-free sour cream
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh onion
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
Cooking spray
1 cup coarsely crushed cornflakes
2 tablespoons chopped fresh parsley

Preheat oven to 350°.
Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.

Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

10 servings





Macaroni Casserole

1 (12-ounce) package macaroni
1 large onion, chopped
1 bell pepper, chopped
1 (1-pound) can stewed tomatoes
2 tablespoons olive oil
Salt and pepper to taste
1 cup cheddar cheese, grated
1 cup leftover cooked meat
Cilantro or parsley, chopped

Preheat oven to 350 degrees. Cook macaroni according to package instructions. In a skillet saute onion and pepper in olive oil, add tomatoes, reduce heat and stir until sauce reduces. Salt and pepper to taste. Drain macaroni and place in a buttered casserole dish. Add a layer of sauce, meat (optional), a sprinkle of cilantro or parsley, then the grated cheese. Repeat layers. Bake 20 minutes until bubbly and cheese begins to brown. Serves 4.

This is a great way to feed youngsters and use up leftover meats of any kind.