Ingredients
1
can (10 3/4 oz) condensed cream of potato soup
1
container (8 oz) smoked Cheddar cold-pack cheese food
1
container (8 oz) reduced-fat sour cream
4
cups frozen potatoes O’Brien with onions and peppers (from 28-oz bag)
2
cups fresh small broccoli florets
1
package (8 oz) frozen soy-protein breakfast patties, cut into 1/2-inch pieces
1 1/2
cups seasoned croutons, coarsely crushed
Preparation
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat soup and cheese product over medium heat, stirring frequently, until cheese is melted. Remove from heat. Stir in sour cream.
In large microwavable bowl, microwave potatoes on High 3 to 4 minutes, stirring every minute, until thawed. Stir in broccoli, cut-up patties and soup mixture. Spread evenly in baking dish. Sprinkle with crushed croutons.
Bake uncovered 40 to 45 minutes or until mixture is heated through and topping is golden brown.
