Hash Brown Casserole

This down-home side dish boasts a buttery cornflake crust on top.

Yield: 12 servings (serving size: about 1/2 cup)

Ingredients

• 3/4  cup  chopped onion
• 1/2  teaspoon  paprika
• 1/2  teaspoon  freshly ground black pepper
• 1  (32-ounce) package frozen Southern-style hash brown potatoes, diced
• 2  tablespoons  butter, melted and divided
• 1  (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted (such as Campbell's Healthy Request)
• 8  ounces  light processed cheese, cubed (such as Velveeta Light)
• 1  (8-ounce) carton light sour cream (such as Daisy)
• Cooking spray
• 2  cups  cornflakes, coarsely crushed

Preparation

Preheat oven to 350°.

Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.

Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray.

Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350° for 1 hour.

Nutritional Information

Calories:

181 (30% from fat)

Fat:

6g (sat 3.8g,mono 0.9g,poly 0.3g)

Protein:

7.1g

Carbohydrate:

25.5g

Fiber:

1.5g

Cholesterol:

21mg

Iron:

1.7mg

Sodium:

494mg

Calcium:

11mg