Low Fat Hash Brown Casserole
Hash Brown Casserole recipe
Yield
4 servingsPrep
25 minCook
50 minReady
80 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
hash brown potatoes
frozen, 1 bag, thawed |
* |
| 1 | cup |
milk
evaporated skimmed |
|
| 8 | ounces |
sour cream, non-fat
|
|
| 4 ½ | ounces |
cheddar cheese, very old, sharp
grated |
|
| ¼ | cup |
margarine
melted |
|
| 3 | ounces |
corn flakes
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bag |
hash brown potatoes
frozen, 1 bag, thawed |
* |
| 237 | ml |
milk
evaporated skimmed |
|
| 231.2 | ml/g |
sour cream, non-fat
|
|
| 130.1 | ml/g |
cheddar cheese, very old, sharp
grated |
|
| 59 | ml |
margarine
melted |
|
| 86.7 | ml/g |
corn flakes
crushed |
|
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.
