Hash Brown Casserole - Light

This recipe shaves over 100 calories and 10 grams of fat from the original Cheesy Potato recipe that is a potluck staple. It also has a lower sodium content. It tastes really creamy and the kids love it.

Hash Brown Casserole - Light version

Cooking Light September 2007

3/4 c chopped onion

1/2 tsp paprika

1/2 tsp pepper

1 32 oz pkg of hash brown potatoes diced

2 Tbsp butter, melted and divided

1 10 3/4 oz can of condensed reduced fat, reduced sodium cream of chicken soup

8 oz light processed cheese (Velveeta Light)

1 8 oz carton light sour cream

Cooking spray

2 cups cornflakes, coarsely crushed

1. Preheat oven to 350 degrees.

2. Combine onion, paprika, pepper, potatoes and 1 tablespoon of melted butter in a large bowl.

3. Combine soup and cheese in a medium microwave safe bowl. Microwave on high for 6 minutes or until cheese melts, stirring occasionally. Stir in sour cream. Pour cheese mixture over potatoes. Spread mixture into a 13x9 baking dish coated in cooking spray.

4. Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture.

5. Bake for 1 hour.

Calories 181 (30% from fat); Fat 6g, Protein 7.1g, Carbs 25.5g, Fiber 1.5g, Chol 21mg, Iron 1.7mg, Sodium 494mg.

Enjoy!