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Hash Brown Casserole

BECKY LUIGART-STAYNER
Yield 9 servings (serving size: 1 cup)
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.

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

Nutrition Information

  • calories 146
  • caloriesfromfat 27 %
  • fat 4.3 g
  • satfat 1.5 g
  • monofat 1.7 g
  • polyfat 1 g
  • protein 6.7 g
  • carbohydrate 17.8 g
  • fiber 0.7 g
  • cholesterol 8 mg
  • iron 0.7 mg
  • sodium 224 mg
  • calcium 105 mg

How to Make It

  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.