This hashbrown casserole recipe provides plenty of traditional flavor but trims the fat thanks to its reduced-fat cream of celery soup.
POSTED IN: Baked, Breakfast and Brunch, Casseroles, Christmas, Family Friendly, Healthy, Potluck Dishes, Quick, Southern Cooking, Vegetarian, Winter
TAGGED: cheddar cheese, cheese, cream of celery soup, hashbrowns, onions, overnight, potatoes
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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.
I have made this more than once and it always turns out amazing!
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