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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Make a traditional hash brown potato casserole light by using reduced-fat cheese and soup and fat-free sour cream. It's still cheesy and creamy, but has less than 5 grams of fat per serving. Ingredients:
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 |
cooking spray |
1/2 teaspoon paprika |
Directions:
1. Preheat oven to 350°.
2. 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.
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