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| | | From: sammitch (Original Message) | Sent: 10/25/2007 7:36 PM |
Creamy Hash Brown Casserole
from southern living
1 (32-ounce) package frozen hash brown potatoes
1 (10 3/4-ounce) can fat-free cream of chicken soup
1 (8-ounce) container light sour cream
1 small onion, chopped
1 (5-ounce) can low-fat evaporated milk
1/4 cup light butter or margarine, melted
1 teaspoon dried rosemary (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
Stir together first 9 ingredients in a large bowl.
Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray. Sprinkle cheese evenly over top.
Bake at 350° for 1 hour or until bubbly and golden. Remove from oven, and let stand 10 minutes.
Yield: Makes 6 servings
CALORIES 308 (37% from fat); FAT 13g (sat 7.4g,mono 0.4g,poly 0.5g); PROTEIN 13g; CHOLESTEROL 44mg; CALCIUM 230mg; SODIUM 811mg; FIBER 2.6g; IRON 1.7mg; CARBOHYDRATE 37g |
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Hash Brown Casserole
½ cup margarine �?melted
1 tsp. salt
½ tsp. black pepper
¼ cup finely chopped onions
1 can cream of chicken soup
8 oz. Colby cheese, grated
2 lb. frozen shredded hash browns, thawed
- Spray 9X13 baking pan with non-stick cooking spray.
- Combine soup, margarine, salt, pepper. onion and cheese.
- Gently mix in the potatoes and pour into prepared pan.
Bake at 350 degrees for 35-40 minutes. |
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