Some people may like this, but we ate it only because we never waste food. Despite my adding smoked paprika, sauteed yellow and green peppers, & crumbled bacon (also subbed real sharp cheddar for velveeta), it just tasted like defrosted hashbrowns with canned soup. There's some leftover that I'll brown up in the cast iron skillet for breakfast, and that might be better. Maybe if you browned the defrosted potato and skipped the soup it might be better, but I don't think I'll try this again..
Hash Brown Casserole
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Amount per serving
- Calories: 181
- Calories from fat: 30%
- Fat: 6g
- Saturated fat: 3.8g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.3g
- Protein: 7.1g
- Carbohydrate: 25.5g
- Fiber: 1.5g
- Cholesterol: 21mg
- Iron: 1.7mg
- Sodium: 494mg
- Calcium: 11mg
- 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
- 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.
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Hash Brown Casserole Recipe at a Glance
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