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Makeover Au Gratin Hash Browns Recipe

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This made over dish has nearly two-thirds less fat and saturated fat than the original recipe and 40% fewer calories! Cholesterol was reduced by more than half...and the sodium by more than a quarter.—Taste of Home Test Kitchen, Greendale, Wisconsin

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12 Servings
Prep: 15 min. Bake: 45 min.

Ingredients

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1/2 cup chopped onion
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups reduced-fat sour cream
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1-1/2 cups cornflakes, lightly crushed
1 tablespoon butter, melted
1 tablespoon minced fresh parsley

Directions

In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream and soup. Pour over potato mixture and mix gently to combine. Transfer to a 3-qt. baking dish coated with cooking spray. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 350° for 45-55 minutes or until heated through. Sprinkle with parsley. Yield: 12 servings.

Nutritional Analysis: One serving (3/4 cup) equals 190 calories, 8 g fat (5 g saturated fat), 28 mg cholesterol, 492 mg sodium, 23 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

Makeover Au Gratin Hash Browns published in Light & Tasty October/November 2003, p21

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