ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Hash Brown Casserole

Yield Makes 6 servings

Ingredients

  • 1 (32-ounce) package frozen hash brown potatoes
  • 1 (10 3/4-ounce) can fat-free cream of chicken soup
  • 1 (8-ounce) container light sour cream
  • 1 small onion, chopped
  • 1 (5-ounce) can low-fat evaporated milk
  • 1/4 cup light butter or margarine, melted
  • 1 teaspoon dried rosemary (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Vegetable cooking spray
  • 1 cup (4 ounces) shredded reduced-fat Cheddar cheese

Nutrition Information

  • calories 308
  • caloriesfromfat 37 %
  • fat 13 g
  • satfat 7.4 g
  • monofat 0.4 g
  • polyfat 0.5 g
  • protein 13 g
  • carbohydrate 37 g
  • fiber 2.6 g
  • cholesterol 44 mg
  • iron 1.7 mg
  • sodium 811 mg
  • calcium 230 mg

How to Make It

  1. Stir together first 9 ingredients in a large bowl.

  2. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray. Sprinkle cheese evenly over top.

  3. Bake at 350° for 1 hour or until bubbly and golden. Remove from oven, and let stand 10 minutes.