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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, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    12 servings


  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cups 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


  • 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.

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  • ConnieK
    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

  • majanke
    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.

  • craftynut62
    Dec 9, 2009

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

  • Barbara
    Dec 27, 2008

    No comment left