Hash Brown Casserole (lighter version)

More sharing options

Share on Twitter

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 24
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

View full nutritional breakdown of Hash Brown Casserole (lighter version) calories by ingredient

Introduction

This recipe is always a hit at any gathering. You will always bring home an empty pan! I have "lightened" the original recipe by using less margarine and a light sour cream. You could also use reduced fat cream of mushroom soup to decrease the fat even more. This recipe is always a hit at any gathering. You will always bring home an empty pan! I have "lightened" the original recipe by using less margarine and a light sour cream. You could also use reduced fat cream of mushroom soup to decrease the fat even more.

Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 24

Ingredients

1 pkg (1lb. 14 oz pkg) shredded hash browns - thawed

16 oz carton light sour cream

1 can condensed cream of mushroom soup

2 cups finely shredded cheese

1 small onion diced

4 tbsp margarine - melted

Topping:

2 1/2 cups crushed corn flakes

2 tbsp melted margarine - melted

Directions

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.