Potatoes - Creamy Hash Brown Casserole

By 1For_Him

Ingredients

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
• 2 cups (16 ounces) sour cream (reduced fat?)
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 1 can (10-3/4 ounces) reduced fat condensed cream of chicken soup, undiluted
• 1/2 cup chopped onion
• 1/4 cup butter, melted
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• (Alternative method: use 1/2 the potatoes and sour cream. Skip the chicken soup and put in nacho cheese dip instead. Sprinkle with cheese on top.)
• (Alternative method: use ranch seasoning packet with sour cream, and add bacon.)

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

* Prep: 10 min. Bake: 1 hour

* In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through. Yield: 8-10 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 315 calories, 21 g fat (14 g saturated fat), 71 mg cholesterol, 508 mg sodium, 20 g carbohydrate, 2 g fiber, 10 g protein.

Creamy Potato Casserole published in Country Extra November 2000, p49