Hashbrown Casserole

Name: Hashbrown Casserole Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: 2 - 700g bags of frozen hashbrowns; 500g (17.65 oz) fat-free plain Greek-style yogurt (or sour cream); 2 C grated low-fat cheddar cheese; 1/2 C melted butter; 2 tbsp onion flakes or onion powder; 2 cans low-fat cream of mushroom soup

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 10

Ingredients

2 - 700g bags of frozen hashbrowns500g (17.65 oz) fat-free, plain Greek-style yogurt (or sour cream)2 C grated low-fat cheddar cheese1/2 C melted butter2 tbsp onion flakes or onion powder2 cans low-fat cream of mushroom soup

Directions

Pour hashbrowns into a large bowl and allow to thaw for 10 min. Meanwhile, mix together yogurt and soup. Mix in cheddar cheese and onion flakes. Pour over hashbrowns and mix thoroughly. Drizzle melted butter over the mixture and stir. Add mixture to 9 x 13 pan or two smaller pans. Bake at 350F for 1 hr. Turn on broiler for last 5-10 min to brown top.

Number of Servings: 10

Recipe submitted by SparkPeople user SEFANNING.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 438.7
Total Fat: 25.6 g
Cholesterol: 41.3 mg
Sodium: 722.3 mg
Total Carbs: 40.3 g
Dietary Fiber: 3.4 g
Protein: 14.5 g

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