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Hash Brown Casserole

(1 Votes)
SERVES
8
COOK TIME
30 Min
READY IN
30 Min

This Hash Brown Casserole uses reduced-fat ingredients and light sour cream, but don't be fooled; it's still a creamy potato casserole full of flavor, and you're definitely going to want seconds!

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
  • 1/2 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
  • Butter-flavored cooking spray
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 7- x 11-inch baking dish with cooking spray.
     
  2. 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; coat cornflakes with butter-flavored cooking spray. 
     
  3. Bake, uncovered, 30 minutes or until bubbly. Serve immediately.
     
Notes

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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