Makeover Au Gratin Hash Browns Recipe

5 3 4
Makeover Au Gratin Hash Browns Recipe
Makeover Au Gratin Hash Browns Recipe photo by Taste of Home
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Makeover Au Gratin Hash Browns Recipe

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5 3 4
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
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 cream of chicken soup, undiluted
  • 1-1/2 cups cornflakes, lightly crushed
  • 1 tablespoon butter or stick margarine, 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.
Originally published as Makeover Au Gratin Hash Browns in Light & Tasty October/November 2003, p21

Nutritional Facts

3/4 cup: 190 calories, 8g fat (5g saturated fat), 28mg cholesterol, 492mg sodium, 23g carbohydrate (0 sugars, 2g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

  • 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 cream of chicken soup, undiluted
  • 1-1/2 cups cornflakes, lightly crushed
  • 1 tablespoon butter or stick margarine, melted
  • 1 tablespoon minced fresh parsley
  1. 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.
Originally published as Makeover Au Gratin Hash Browns in Light & Tasty October/November 2003, p21

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Reviews forMakeover Au Gratin Hash Browns

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ConnieK User ID: 282614 90484
Reviewed Apr. 17, 2014

"This was good but I thought there was too much topping. If I make this again,I will cut the topping down by a half. Otherwise, the flavor was very good and even better leftover"

MY REVIEW
majanke User ID: 1302396 56934
Reviewed Apr. 6, 2013

"Always a hit at family potlucks! For the sour cream, I use 1/2 sour cream and half plain yogurt (greek yogurt is a little too tangy); I rarely make the cornflake topping."

MY REVIEW
craftynut62 User ID: 2026068 129093
Reviewed Dec. 9, 2009

"I used unsalted butter and low-sodium cheese ,to reduce the content more in this recipe."

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