2010 Hash Brown Bake

By boandozzy

3/4 cup equals 155 calories, 5 g fat (4 g saturated fat), 19 mg cholesterol, 552 mg sodium, 19 g carbohydrate, 1 g fiber, 8 g protein.

Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

Originally published as Hash Brown Bake in Healthy Cooking December/January 2010, p55

Ingredients

• 1-1/4 cups fat-free milk
• 3 ounces reduced-fat cream cheese
• 1 envelope ranch salad dressing mix
• 6 cups frozen shredded hash brown potatoes, thawed
• 1/2 cup shredded reduced-fat cheddar cheese
• 1 bacon strip, cooked and crumbled

Preparation

Step 1

In a blender, combine the milk, cream cheese and salad dressing mix. Cover and process until smooth. Place potatoes in an 8-in. square baking dish coated with cooking spray; top with milk mixture. Cover and bake at 350° for 35 minutes.

Sprinkle with cheddar cheese and bacon. Bake, uncovered, 8-10 minutes longer or until cheese is melted and potatoes are tender. Yield: 6 servings.