This seems to be a great casserole for Thanksgiving. This version comes from Cooking Light a few years ago. I made it and enjoyed it, I hope you do too.
* Exported from MasterCook *
Hash Brown Casserole
Recipe By : Cooking Light Magazine, Dec 1997
Serving Size : 9 Preparation Time :0:00
Categories : Potatoes Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup thinly sliced green onions
1 cup shredded reduced fat extra sharp cheddar
-- cheese
--4 ounces
2 tablespoons stick margarine -- melted
1/4 teaspoon pepper
32 ounces frozen southern-style hash brown potatoes -- thawed
16 ounces fat-free sour cream
10 3/4 ounces condensed cream of mushroom soup -- undiluted
--reduced fat & sodium
--1 can
cooking spray
1/2 teaspoon paprika
1. Preheat oven to 350°F.
2. 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°F for 1 hour or until bubbly.
Yield: 9 servings (serving size: 1 cup).
Calories 146 (27% from fat); fat 4.3g (sat 1.5g, mono 1.7g, poly 1.0g); protein 6.7g; carbohydrate 17.8g; fiber 0.7g; cholesterol 8mg; iron 0.7mg; sodium 224mg; calcium 105mg.
Busted by Gail Shermeyer <
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