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.
How to Make It
Step 1
Preheat oven to 350°.
Step 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.
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Kvavava's Review
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SkinnyMealPlans's Review
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Penny1's Review
This is a great recipe. I have made no changes and have served it at breakfast, as well as dinner. It is especially good with baked ham as a side dish. Always gets rave reviews.
jcheetie's Review
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gchang55's Review
not very good- kinda of bland, not great taste. definitely doesn't compare to my normal recipe, which is rich and decadent
chriskitten8's Review
I wasn't crazy about this dish. The potatoes became a little too mushy and there wasn't a lot of flavor. I think adding fresh garlic, yellow onions, maybe fresh chives would have made a big difference. Also, I was hoping for a golden top, but it was just white and not very attractive. Maybe next time I just opt for the full-fat version, haha!
GatewayCook's Review
Loved it! I really wanted a healthy version of hash brown casserole, and this was a DELICIOUS and healthy version!
sdusablon's Review
GREAT!! Used cottage cheese/sour cream mixture, red onions, and Italian parsley ~ had that on hand! Turned out fantastic! I would add sausage the next time.
kiddeys1's Review
was VERY good! We only had 1/2 of the sour cream called for, but I did have fat free sour cream mixed with salsa in the fridge, and threw that in as well. We also used low fat mexican cheese blend. Would definatly make again.
Yumm!!!