Crunchy Hash Brown Casserole
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Add a little crunch to a morning favorite by making our Crunchy Hash Brown Casserole. This flavorful potato casserole uses lighter ingredients, too, so you can enjoy a healthier morning start. It's a double whammy of breakfast goodness!
What You'll Need:
- 1 (10-3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
- 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
- 1/2 cup light sour cream
- 1/4 cup chopped scallions
- 1/4 cup fat-free milk
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 (32-ounce) package frozen hash brown potatoes
- 1/2 cup crushed cornflakes cereal
- 1 tablespoon butter
What To Do:
- Preheat oven to 375 degrees F. Coat a 7- x 11-inch baking dish with cooking spray.
- In a large bowl, combine soup, cheese, sour cream, scallions, milk, ground red pepper, and nutmeg, if desired, stirring well. Stir in hash brown potatoes; pour mixture into prepared baking dish. Sprinkle with crushed cornflakes and drizzle with butter.
- Bake, uncovered, 30 to 35 minutes or until bubbly. Serve immediately.
If you want more hash brown casseroles like this one, check out our collection of Hash Brown Casseroles: 10 Easy Potato Casserole Recipes.
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