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Makeover Hash Brown Casserole

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, Westville, Nova Scotia
  • 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 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

Directions

  • 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.
  • In a small bowl, toss cornflakes with melted butter; sprinkle over top. Bake until golden brown, 40-45 minutes.
Nutrition Facts
3/4 cup: 136 calories, 5g fat (3g saturated fat), 15mg cholesterol, 292mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

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