Hash Brown Casserole

By carvalhohm

Ingredients

• 1 (10-3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
• 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
• 1/2 cup light sour cream
• 1/4 cup chopped scallions
• 1/4 cup fat-free milk
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground nutmeg (optional)
• 1/2 (32-ounce) package frozen hash brown potatoes
• 1/2 cup crushed cornflakes cereal
• Butter-flavored cooking spray

Preparation

Step 1

Preheat oven to 350 degrees. Coat 7x11-inch baking dish with cooking spray.

In large bowl, combine soup, cheese, sour cream, scallions, milk, ground red pepper, and nutmeg, if desired, stirring well. Stir in hash brown potatoes; pour mixture into prepared baking dish. Sprinkle with crushed cornflakes; coat cornflakes with butter-flavored cooking spray.

Bake, uncovered, 30 minutes or until bubbly. Serve immediately.

Per serving: CALORIES 176