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Potluck Potato Casserole

Yield 10 servings
The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead--assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking.

Ingredients

  • 1 1/2 cups fat-free sour cream
  • 1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons minced fresh onion
  • 5 teaspoons butter, melted
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
  • 1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
  • Cooking spray
  • 1 cup coarsely crushed cornflakes
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 194
  • caloriesfromfat 30 %
  • fat 6.4 g
  • satfat 3.7 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 7.9 g
  • carbohydrate 27.1 g
  • fiber 1.5 g
  • cholesterol 21 mg
  • iron 1.5 mg
  • sodium 283 mg
  • calcium 166 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.

  3. Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.