This casserole was ok, but I think I know what my problem with it was: I didn’t totally thaw out the hashbrowns. I forgot I was supposed to thaw them out, and I only remembered at about 3pm, so they were still a little frozen. Also, I don’t know if the hash browns this calls for should be shredded or diced, but I chose diced. This turned out ok, but was nothing special. I might try it again with some *thawed out* shredded hash browns.
Hash Brown Casserole
(Cooking Light, Nov. 1997)
makes 9 servings
time needed: 1 hour
1 cup thinly sliced green onions
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons stick margarine, melted
1/4 teaspoon pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed
1 (16-ounce) carton fat-free sour cream
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1/2 teaspoon paprika
Preheat oven to 350°.
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° for 1 hour or until bubbly.
per serving: 146 calories