Tomato Scalloped Potatoes
Serving Size / Yield
- 1 pkg. Cream Cheese, 8 oz. and softened
- 1/2 cup Sour Cream
- 1 cup fat-free reduced-sodium chicken broth
- 3 lb. red potatoes, thinly sliced
- 1 pkg. Shredded Cheddar Cheese, 8 oz. and divided
- 1 tomato, sliced
- 1/2 cup mushrooms
- 1/2 cup onions
Preheat oven to 350 degrees.
In a large bowl, blend sour cream, cream cheese, and broth together.
Add potatoes, tomatoes, mushrooms, onions, and 1-3/4 cup of cheese to the bowl and coat everything.
Spray a 13x9 inch dish with cooking spray and pour the mixture inside.
Sprinkle remaining cheese over top.
Bake for an hour.