Typical Recipe:
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1 (2 pound) package frozen hash brown potatoes
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1 stick melted butter
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1 (10.75 ounce) can condensed cream of chicken soup
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1 (8 ounce) container sour cream
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1/2 cup chopped onions
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2 cups shredded Cheddar cheese
- 1 teaspoon salt
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1/4 teaspoon ground black pepper
- 2 cups crushed cornflakes or breadcrumbs
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1/4 cup melted butter
Changes Made:
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1 (2 pound) package frozen hash brown potatoes, thawed
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2 sticks melted butter: Replaced with light sour cream for richness and creaminess without all the fat
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1 (10.75 ounce) can condensed cream of chicken soup: Used 98% fat free version
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1/2 cup chopped onions
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2 cups shredded Cheddar cheese: Switched to reduced-fat sharp cheddar
- 1 teaspoon salt: Cut in half
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1/4 teaspoon ground black pepper
- 2 cups crushed cornflakes or breadcrumbs: Cut down amount to 1/2 cup and used
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1/4 cup melted butter: Cut down to 1 tablespoon
Nutrition Facts Face-Off!
Hash Brown Casserole (Printable PDF Version)
Makes 8 servings
Ingredients
32 oz package frozen shredded hash brown potatoes, thawed (or 8 cups shredded fresh potatoes)*
1 medium onion, halved and sliced thinly
1 can 98% fat free condensed cream of chicken soup**
8 oz fat-free sour cream
8 oz shredded reduced-fat cheddar cheese, divided
Salt and pepper to taste
1 tablespoon butter, melted
½ cup breadcrumbs
Directions
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 13x9" casserole dish.
- Squeeze any excess moisture out of potatoes with paper towels.
- In a large bowl, mix together potatoes, onion, condensed soup, sour cream, and 4 oz (1 cup) cheddar cheese. Season to taste with salt and black pepper.
- In a small bowl, mix breadcrumbs and melted butter with a fork.
- Pour potato mixture into prepared dish and top with remaining cheese, followed by the butter and breadcrumb mixture.
- Bake uncovered for about 40 minutes or until bubbly. If desired, broil on high for 1-2 minutes for additional browning. Watch carefully so topping doesn't burn.
*Alternate version: Substitute 8 cups shredded zucchini in place of potatoes to cut down calories and carbohydrates further. As with potatoes, make sure to squeeze out any excess moisture with paper towels.
**You could also try using cream of mushroom or cream of potato. For extra cheesiness, use a low-fat condensed cheddar soup.