Hash Brown Casserole

Hash Brown Casserole
Photo by Lee Harrelson

Ingredients

  • 8 ounces light processed cheese, cubed (such as Velveeta Light)
  • 1 (8-ounce) carton light sour cream (such as Daisy)
  • Cooking spray
  • 2 cups cornflakes, coarsely crushed
  • 1 (32-ounce) package frozen Southern-style hash brown potatoes, diced
  • 2 tablespoons butter, melted and divided
  • ½ teaspoon freshly ground black pepper
  • + 3 more ingredients
    • ¾ cup chopped onion
    • ½ teaspoon paprika
    • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Campbell's Healthy Request)

Preheat oven to 350°. Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well. Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, ...

View full recipe at My Recipes

Comments

Variations on Hash Brown Casserole

  • Hash-Brown Casserole
    • Cooking spray
    • 2 tablespoons margarine, melted
    • 1 (16-ounce) carton fat-free sour cream
    • 1 cup thinly sliced green onions
    • 1/4 teaspoon pepper
    • +3 other ingredients
  • Hash Brown Casserole
    • 4 lb shredded hash brown potatoes
    • 8 oz diced onion
    • 8 oz shredded cheddar cheese
    • 8 oz shredded American cheese
    • +2 other ingredients


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