2002 Hash Brown Casserole

By boandozzy

1 cup equals 231 calories, 10 g fat (6 g saturated fat), 34 mg cholesterol, 564 mg sodium, 23 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Hash Brown Casserole in Light & Tasty April/May 2001, p29

Ingredients

• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
• 1 cup (8 ounces) light sour cream
• 1 tablespoon all-purpose flour
• 1/2 teaspoon garlic salt
• 1 package (24 ounces) frozen shredded hash brown potatoes
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese
• 1/3 cup grated Parmesan cheese
• Paprika

Preparation

Step 1

In a large bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes and cheddar cheese.

Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and paprika.

Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Yield: 8 servings.