Wednesday, March 16, 2011

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.

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