Hash Brown Casserole
Be prepared to make this pleasing potato dish again and again. Creamy and cheesy, it's hard to believe this is a reduced-fat casserole. No potluck buffet should be without it! —Sue Ann O'Buck of Sinking Spring, Pennsylvania
SERVINGS
|
8
|
CATEGORY
|
Side Dish
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
50 min.
|
TOTAL
|
60 min.
|
INGREDIENTS
- 1 can (15 ounces) reduced-fat creamy potato soup
- 1 cup (8 ounces) reduced-fat sour cream
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic salt
- 1 package (24 ounces) frozen shredded hash brown potatoes
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese
- 1/3 cup grated Parmesa cheese
- Paprika
DIRECTIONS
In a bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes and cheddar cheese.
Pour into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Yield: 8 servings. *Editor's Note: This recipe was tested with Healthy Choice ready-to-serve Baked Potato-Style soup.