Low-Fat Broccoli-Potato Casserole
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Ingredients
| 4 | md. potatoes, peeled and sliced | | 1 cup | fat-free chicken broth | | 1 can (10-3/4 oz.) | Campbell's Healthy Request cream of broccoli soup | | 1/3 cup | fat-free sour cream | | 1/2 cup | evaporated skim milk | | 1 tbsp. | Molly McButter (butter substitute) | | 2 slices | turkey bacon, cooked and crumbled | | 1 | md. onion, sliced | | Salt and Pepper, to taste | | 1/2 cup | crushed baked potato chips |
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Instructions
Preheat oven to 375°F. Cook potatoes, covered, in the microwave for 8-9 minutes on high power, or until they are tender. Spray 11x7-inch casserole dish with nonstick cooking spray. In medium bowl, combine chicken broth, soup, sour cream, milk, and butter substitute; mix well. Line bottom of casserole dish with 1/3 of the potato slices. Then add bacon pieces. Add another 1/3 of the potatoes and half of the soup mixture. Add sliced onions. Add the remaining 1/3 of the potatoes, salt, and black pepper to taste. Pour on remaining soup mixture. Cover and bake for 1 hour. Top with crushed potato chips the last 15 minutes of baking.
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