Hash Brown Casserole Recipe

12

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
8 ounces light processed cheese, cubed (such as Velveeta Light)
1 (8-ounce) carton light sour cream
Cooking spray
2 cups cornflakes, coarsely crushed

Preparation

Step 1

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