Hash Brown Casserole

Hash Brown Casserole
Photo by BECKY LUIGART-STAYNER

Ingredients

  • 1 (16-ounce) carton fat-free sour cream
  • 1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed
  • Cooking spray
  • 2 tablespoons stick margarine, melted
  • ½ teaspoon paprika
  • 1 cup thinly sliced green onions
  • + 2 more ingredients
    • ¼ teaspoon pepper
    • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted

Preheat oven to 350°. 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.

View full recipe at My Recipes

Comments

Variations on Hash Brown Casserole

  • Hash Brown Casserole
    • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Campbell's Healthy Request)
    • +8 other ingredients
  • Hash-Brown Casserole
    • 1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed
    • 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
    • +6 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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