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Low Fat Hash Brown Casserole

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Recipe

Hash Brown Casserole recipe

 

Yield

4 servings

Prep

25 min

Cook

50 min

Ready

80 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 pound hash brown potatoes
frozen, 1 bag, thawed
*
1 cup milk
evaporated skimmed
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8 ounces sour cream, non-fat
4 ½ ounces cheddar cheese, very old, sharp
grated
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¼ cup margarine
melted
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3 ounces corn flakes
crushed
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Ingredients

Amount Measure Ingredient Features
1 bag hash brown potatoes
frozen, 1 bag, thawed
*
237 ml milk
evaporated skimmed
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231.2 ml/g sour cream, non-fat
130.1 ml/g cheddar cheese, very old, sharp
grated
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59 ml margarine
melted
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86.7 ml/g corn flakes
crushed
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Directions

Preheat oven to 350℉ (180℃).

Spray a 2 quart baking dish with nonstick spray.

In a large bowl, combine the potatoes, milk, sour cream, cheese and 2 tablespoons of the melted margarine.

Stir gently until well combined.

Spread evenly into prepared dish.

In a small bowl, combine the crushed cornflakes and remaining 2 tablespoons maragerine; sprinkle evenly over potato mixture.

Bake, uncovered, until bubbling and lightly browned, about 50 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 28479% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 322mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 16g
Vitamin A 21% Vitamin C 1%
Calcium 25% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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