Healthy Hashbrown Casserole
This hashbrown casserole recipe provides plenty of traditional flavor but trims the fat thanks to its reduced-fat cream of celery soup.
Difficulty Rating: Easy
Recipe Created By: Kristen Winston
Recipe From: Tennessee Home and Farm
Ingredients
- 1 (2-pound) bag Southern-style frozen hashbrown potatoes
- 2 cups sharp cheddar cheese, grated
- ¾ teaspoon salt
- 1 can cream of celery soup (98% fat-free)
- ¼ teaspoon black pepper
- 1 ½ cups chopped onion
- ¼ stick margarine, melted
Instructions
- Preheat oven to 375 degrees.
- Spray a casserole dish with cooking spray. Mix potatoes with remaining ingredients.
- Spread in casserole dish and cover with foil. Bake for 1 hour and 10 minutes.
- Remove foil and bake for 15 more minutes.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/healthy-hashbrown-casserole/
http://farmflavor.com/healthy-hashbrown-casserole/
I made this for a work potluck. I followed the recipe, except I used unsalted butter instead of margarine. I cooked it in the oven in a casserole dish last night for the 1 hour, 10 minutes, then I kept it covered loosely with foil in the fridge overnight. This morning, I cooked it for the remaining 15 minutes uncovered, then moved it to my CrockPot to keep it warm. Wasn’t as gooey as other hashbrown casseroles I’ve had, but still tastes great. May make it for Christmas morning!
With this recipe, you get all of the yummy goodness of hashbrown casserole without compromising your waistline. I will definitely look forward to having it again.