Makeover Hash Brown Casserole Recipe
Makeover Hash Brown Casserole Recipe photo by Taste of Home

Makeover Hash Brown Casserole Recipe

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I wanted a hash brown casserole I could feel good about eating. This light version keeps the cozy flavor while nixing a lot of the fat. —Kelly Kirby, Shawnigan Lake, BC
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 12 servings

Ingredients

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

Nutritional Facts

3/4 cup equals 136 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 292 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. Preheat oven to 350°. In a large bowl, mix the first seven ingredients. Transfer to a 13x9-in. or 3-qt. baking dish coated with cooking spray.
  2. In a small bowl, toss cornflakes with melted butter; sprinkle over top. Bake 40-45 minutes or until golden brown. Yield: 12 servings.
Originally published as Makeover Hash Brown Casserole in Healthy Cooking April/May 2011, p24

Nutritional Facts

3/4 cup equals 136 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 292 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Makeover Hash Brown Casserole

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Apr. 26, 2011

My husband and I liked this recipe so much I have made it twice since the magazine arrived. I included it with our Easter meal.

MY REVIEW
Reviewed Apr. 9, 2011

Lacking a little in spices, but overall was good. Went nicely with the ham I made.

MY REVIEW
Reviewed Mar. 22, 2011

I will definitely make this again. My whole family liked it.

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