Hash Brown Casserole

BECKY LUIGART-STAYNER

Make a traditional hash brown potato casserole light by using reduced-fat cheese and soup and fat-free sour cream. It's still cheesy and creamy, but has less than 5 grams of fat per serving.

Yield: 9 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 27%
  • Fat: 4.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1g
  • Protein: 6.7g
  • Carbohydrate: 17.8g
  • Fiber: 0.7g
  • Cholesterol: 8mg
  • Iron: 0.7mg
  • Sodium: 224mg
  • Calcium: 105mg

Ingredients

  • 1 cup thinly sliced green onions
  • 1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 2 tablespoons stick margarine, melted
  • 1/4 teaspoon pepper
  • 1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed
  • 1 (16-ounce) carton fat-free sour cream
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  • Cooking spray
  • 1/2 teaspoon paprika

Preparation

  1. Preheat oven to 350°.
  2. Combine first 7 ingredients in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350° for 1 hour or until bubbly.
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