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

Nutritional 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

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

Preheat oven to 350°.

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.

Note:

November 1997