Saturday, December 6, 2014

Hash Brown Casserole Low Fat Version

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
cooking spray.

In a small bowl, toss cornflakes with melted butter; sprinkle over
top. Bake 40-45 minutes or until golden brown. Yield: 12 servings.

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