Makeover Hash Brown Casserole
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 12 servings.
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
Ingredients
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1 package (30 ounces) frozen shredded hash brown potatoes, thawed
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
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1 cup shredded reduced-fat sharp cheddar cheese
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2/3 cup reduced-fat sour cream
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1 small onion, chopped
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup crushed cornflakes
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1 tablespoon butter, melted
Directions
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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.
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2.
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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