Low Fat Hash Brown Casserole

A trimmed-down hash brown casserole that swaps the usual sour cream and condensed soup for evaporated skim milk and nonfat sour cream, cutting most of the fat without losing the creamy, savory comfort. The trick to keeping it craveable is sharp cheddar (the older and sharper, the better) plus the toasty buttered cornflake topping that crunches like a cracker crust over the soft potatoes underneath.

No cream of mushroom soup, no Velveeta, no sour cream and onion. Just six ingredients pulled together in one bowl and one dish. The thaw on the frozen hash browns is what most cooks skip and shouldn’t. Frozen potatoes release water as they thaw in the oven and make the casserole soupy if you don’t drain them first.

Kitchen Tips

• Thaw and drain the hash browns thoroughly before mixing. Press them in a clean towel to wring out excess water.
• Use a real sharp aged cheddar, not pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
• Crush the cornflakes to coarse pieces, not powder. You want crunch, not breadcrumb texture.
• Let the casserole rest 5 minutes after baking. Scooping immediately gives you a sloppy plate.

Variations

• Stir in 1 cup of diced cooked ham or bacon for a heartier breakfast version.
• Add chopped scallions, chives, or 1 teaspoon dried onion to the potato mixture for more flavor.
• Substitute crushed Ritz crackers for cornflakes if you want a buttery, richer top crust.