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Recipe: Hash Brown Casserole
Categories: None
Yield: 16 Servings
2 cn (15 ounce) Healthy Choice
-- baked potato soup
8 oz Lowfat sour cream
1/2 ts Garlic salt
2 lb Frozen hash brown potatoes
8 oz Healthy Choice lowfat
-- cheddar shreds
2 tb Fatfree parmesan cheese
Combine first 3 ingredients in a large bowl. Add hash brown potatoes & cheddar shreds, stirring well. Pour into a 13 x 9 baking dish coated with cooking spray. Top with Parmesan cheese. Bake, uncovered, at 350F for 55-60 minutes or until potatoes are tender. Yield: 16 (1/2 cup ) side servings
Per serving: 132 cal, 3.1g fat (21%), 7 mg chol, 346 mg sod
Main dish variation: Add 1 (14 oz) package Healthy Choice sausage, cut into 1/2 inch pieces.
Changes: I used fatfree sour cream & 2% lowfat Kraft cheddar cheese since I had those items on hand. I substituted garlic powder for the salt & used regular parmesan cheese.
Recipe by: Healthy Choice
Posted to EAT-LF Digest by JusNeedlin@aol.com on Nov 4, 1998, converted by MM_Buster v2.0l.
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