This simple hash brown casserole features a buttery cornflake crust and is a favorite side for both casual family gatherings and holiday celebrations.
Yield:
12 servings (serving size: about 1/2 cup)
Nutritional Information
Calories
181
Caloriesfromfat
30 %
Fat
6 g
Satfat
3.8 g
Monofat
0.9 g
Polyfat
0.3 g
Protein
7.1 g
Carbohydrate
25.5 g
Fiber
1.5 g
Cholesterol
21 mg
Iron
1.7 mg
Sodium
494 mg
Calcium
11 mg
Ingredients
3/4 cup
chopped onion
1/2 teaspoon
paprika
1/2 teaspoon
freshly ground black pepper
1
(32-ounce) package frozen Southern-style hash brown potatoes, diced
2 tablespoons
butter, melted and divided
1
(10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Campbell's Healthy Request)
8 ounces
light processed cheese, cubed (such as Velveeta Light)
1
(8-ounce) carton light sour cream (such as Daisy)
Cooking spray
2 cups
cornflakes, coarsely crushed
Preparation
Preheat oven to 350°.
Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray.
Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350° for 1 hour.
Note:
September 2007
Ratings and Reviews ()