Hash Brown Casserole (lighter version)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 pkg (1lb. 14 oz pkg) shredded hash browns - thawed16 oz carton light sour cream1 can condensed cream of mushroom soup2 cups finely shredded cheese1 small onion diced4 tbsp margarine - melted Topping:2 1/2 cups crushed corn flakes2 tbsp melted margarine - melted
Put thawed hash browns into very large bowl
In a separate smaller bowl combine soup, sour cream, and 4 tbsp of the margarine.
Add in the cheese and onion and stir well to mix
Pour mixture over the shredded hash browns.
Mix well to combine all the ingredients
Place mixture into 9" x 13" pan. Set aside.
Crush 2 1/2 cups corn flakes and stir in the 2 tbsp melted margarine. Stir well to combine the margarine and corn flakes.
Sprinkle corn flake mixture evenly over top of the potatoes.
Bake for 1 hour at 350 degrees.
Makes approximately 24 one half cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user BEGI929.
In a separate smaller bowl combine soup, sour cream, and 4 tbsp of the margarine.
Add in the cheese and onion and stir well to mix
Pour mixture over the shredded hash browns.
Mix well to combine all the ingredients
Place mixture into 9" x 13" pan. Set aside.
Crush 2 1/2 cups corn flakes and stir in the 2 tbsp melted margarine. Stir well to combine the margarine and corn flakes.
Sprinkle corn flake mixture evenly over top of the potatoes.
Bake for 1 hour at 350 degrees.
Makes approximately 24 one half cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user BEGI929.
Nutritional Info Amount Per Serving
- Calories: 178.0
- Total Fat: 8.4 g
- Cholesterol: 20.6 mg
- Sodium: 229.8 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 1.9 g
- Protein: 6.3 g
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