This is the lower fat version of the Ore Ida Hash Brown Casserole. It tastes great but is much lower in fat! I also like to use the O'Brien Hash Browns which have onions and green peppers in them. I have also made them with 2 cans of low fat chicken soup and omitting the sour cream which is still quite tasty! I also like to add meat of some sort. I usually use ham, but have used bacon and even burger.
12 Servings Prep: 15 min. Bake: 40 min.
1 package (30 ounces) frozen shredded hash brown potatoes, thawed (I use O'Brien Hash Browns)
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
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
In a small bowl, toss cornflakes with melted butter; sprinkle over
top. Bake 40-45 minutes or until golden brown. Yield: 12 servings.