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!

Breakfast Potatoes

While in New York last month, we had these potatoes for breakfast one morning. They have good flavor so I worked to recreate them once I got home. These were pretty easy to make, just make sure you do not over cook the potatoes or they will be mushy. I think the dish we had in New York may have had a little cheese on top. I left it off when I fixed them this time but anything with cheese is good, so next time I will probably add a little cheese. The peppers and onion are not overpowering but give the potatoes a really nice flavor. I don't really care for peppers but I ate this up. As the peppers cook they mellow out and leave the potatoes with a hint of the peppers that adds a really nice flavor.

Breakfast Potatoes

4 medium potatoes, diced

1/4 c. red pepper

1/4 cup green pepper

1 small onion

butter

Lowery's seasoned salt

Paprika

salt and pepper to taste

Melt butter in skillet. Add potatoes, peppers and onion. Sprinkle Lowery's to lightly coat all of the potatoes. Add paprika, salt and pepper to taste. Cook until potatoes are soft.

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Enjoy!