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Hash Brown Casserole Recipe

Photo by: Taste of Home

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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

This recipe is:

Healthy

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8 Servings
Prep: 10 min. Bake: 50 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 Parmesan cheese
Paprika

Directions

In a large bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes and cheddar cheese.
Pour into a 13-in. x 9-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.

Nutritional Analysis: One serving (1 cup) equals 246 calories, 9 g fat (6 g saturated fat), 30 mg cholesterol, 437 mg sodium, 25 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.

Hash Brown Casserole published in Light & Tasty April/May 2001, p29