This is probably blasphemous to those who have childhood memories of this recipe, but I added about 2 TBSP of Grey Poupon which gave it an amazing flavor. I think it could now stand up to a pot roast (we don't do potatoes with our roast) or better yet, as a side for some Guinness stew (once again, we don't add potatoes - we normally do mashed on the side), or better yet - short ribs. It gave just the right level of comfort food, but was balanced with a little something-something.
Potluck Potato Casserole
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.
More From Cooking Light
- Calories: 194
- Calories from fat: 30%
- Fat: 6.4g
- Saturated fat: 3.7g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.4g
- Protein: 7.9g
- Carbohydrate: 27.1g
- Fiber: 1.5g
- Cholesterol: 21mg
- Iron: 1.5mg
- Sodium: 283mg
- Calcium: 166mg
- 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
- Preheat oven to 350°.
- 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.
- Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.
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