Hashbrown Casserole

6 slices center cut bacon
2/3 of a package of frozen hashbrowns

1/4 cup white onion - diced
4oz fat free cream cheese
1/4 cup light sour cream
1/4 fat free chicken broth
1/4 green onion

1 tsp garlic powder
1/2 tsp paprika
salt and pepper
1 cup 2% cheddar cheese - shredded
5 whole wheat ritz crackers

Preheat oven to 400.

In a skilllet cook bacon. Drain grease from pan and cook potatoes and onion on medium high heat until heated through.

Meanwhile mix the next 8 ingredients with crumbled bacon, reserving 1/2 of the cheddar cheese. Mix with potatoes and onions and spread into a greased baking dish. Top with remaing cheese and crushed crackers. Bake until cheese is bubbly.

Makes 6 servings at about 300 calories each

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Sunday Scoop