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.

Yield: 10 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  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.
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