Entrees - MOCK Cracker Barrel Hashbrown Casserole
07-06-2006, 01:58 AM
1 large spaghetti squash, cooked and shredded with fork
(I baked mine for an hour or so, until desired tenderness)
1 can condensed cream of chicken soup
(I used Campbell's Cream of Chicken and Mushroom because of its lower carb count)
1/4 cup water
4 tablespoons margarine, melted
1/4 cup finely chopped onion
2 cups shredded Colby or cheddar (you can use light cheddar)
Salt and pepper to taste
A couple handfuls of cheddar to sprinkle on top after baking (opt)
Mix squash, water, chicken soup, margarine and onion in a big bowl until well blended. Add cheese and mix well. Pour into small casserole, like an 8x8.
Bake in preheated 350 degree oven about 45 minutes or until casserole is heated through and cheese is melted. Remove from oven and sprinkle with more cheese if you like. Let stand until firm. Serves 6-8.
07-06-2006, 08:16 AM
This sounds good!! Do you know what the carb count is??
07-06-2006, 07:47 PM
Hey JerseyGyrl! I'm going to guess here:
A cup of spaghetti squash is about 8 grams, according to the Atkins website carb count chart.
The total carb count of the entire can of soup is 17.5 grams. Total fiber is 10. So, the total net carbs for the soup is 7.5.
The total carb count for the onion should come to about 2.75 grams.
Considering I only eat about 1/2 to 1 cup for a serving, it should be pretty low.
Take a stab at the numbers, and tell me what you come up with. Also, the baking dish that I used allows me to have about 12 to 15 servings. It's rich and creamy and if used as a side, you don't need much. It's dee-lish!
And I might try it with another type of squash, just to get it even creamier! Just make sure the spaghetti squash is as soft as you'd like it to be. Mine still has a bit of 'crunch' to it, which I don't mind. But next time, I may cook it in the microwave with a small amount of water. It tends to gets softer that way.
And you look fabulous! Congrats on all of those pounds GONE! I don't say LOST, because you may end up finding them again!!!!
07-07-2006, 11:58 AM
This recipe sounds great! I'd try it as an occasional treat since I basically stay between 20-25 carbs for the day.
Thank you for your kind words, I really appreciate that. You can say LOST because I don't plan on finding those pounds ever again!:)
All the best to you!
07-07-2006, 08:04 PM
Well, I looked at my baking dish again, and I think I can get about 10 half cup servings out of it, not the 12 to 15 as I posted before. I figure that is about 5 to 6 grams per serving. Not bad! This morning I ate it with some sage sausage patties. It was a nice change from EGGS!
Next time, I'll try browning the sage sausage in a pan and mixing it in before I bake it! The soup provided some tiny pieces of mushrooms, but I may saute some and add them in too!
...Hey JerseyGyrl, did you stick to 20 to 25g/day for your entire weight loss or did you go up and then back down?
07-07-2006, 08:53 PM
To answer your question, I've stayed between 20-25 carbs a day since beginning Atkins. I concentrate on getting the majority of my carbs for the day from salad & veggies. I drink about 120+ oz. water a day, take my vitamins & get between 45 to 60 minutes of walking in everyday. I'll be 45 in a few weeks and I can honestly say, I feel better than I've ever felt in my life.
You CAN do this!!!
All the best to you!!
07-09-2006, 02:13 PM
I needed just that exact encouragement today...you don't even know how much! Thanks so very much for that. It came JUST in time!
11-01-2006, 10:04 PM
this is very tasty. thank you!
07-21-2008, 10:12 PM
This recipe looks great! I USED to make a mean hashbrown casserole, layered with some veggies and ground beef. I think I'll try your recipe layered like this cuz I MISS IT so much.
And thanks for the tip on the Cream of Chicken and Mushroom soup. I didn't realize it was that low in carbs.
10-11-2009, 12:28 PM
wow jersey girl those pics are AMAZING! seeing your success keeps me motivated! thanks!!!
12-09-2009, 09:57 PM
This recipe is AWESOME!!