Potluck Potato Casserole

The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead--assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking.

Yield: 10 servings

Ingredients

• 1 1/2  cups  fat-free sour cream
• 1 1/4  cups  (5 ounces) finely shredded reduced-fat sharp cheddar cheese
• 1/2  cup  fat-free, less-sodium chicken broth
• 2  tablespoons  minced fresh onion
• 5  teaspoons  butter, melted
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  salt
• 1/8  teaspoon  ground red pepper
• 1  (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
• 1  (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
• Cooking spray
• 1  cup  coarsely crushed cornflakes
• 2  tablespoons  chopped fresh parsley

Preparation

Preheat oven to 350°.

Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.

Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

Nutritional Information

Calories:

194 (30% from fat)

Fat:

6.4g (sat 3.7g,mono 1.8g,poly 0.4g)

Protein:

7.9g

Carbohydrate:

27.1g

Fiber:

1.5g

Cholesterol:

21mg

Iron:

1.5mg

Sodium:

283mg

Calcium:

166mg