Makeover Au Gratin Hash Browns
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, Wisconsin12 ServingsPrep: 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.
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Nutrition Facts: 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,