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Hash Brown Potato Casserole Recipe

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This recipe for Hash Brown Potato Casserole, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margit Daley
Added: Saturday, October 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 - 1 c. thinly diced green onions
2 c. shredded sharp or extra-sharp cheddar cheese
(reduced-fat or regular--your preference)
2 T butter or margarine, melted
salt & pepper, to taste
1 (32-oz) pkg. frozen Southern-style hash brown potatoes,
thawed
1 (16-oz) carton fat-free sour cream
1 can condensed reduced-fat cream of mushroom soup,
undiluted
1/2 -1 tsp. paprika

Directions:
Directions:
Preheat oven to 350.

Combine everything EXCEPT the paprika in a large bowl;
spoon into a 9x13 baking pan coated with cooking spray.
Sprinkle with paprika. Bake at 350 for 45 minutes, or until
bubbly.

Can be made in advance--bring to room temperature
before baking.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is one of Mia's new favorites and I've
gotten good reviews on it, too. One of the things I like about
it is that the flavor is not compromised by the reduced fat
and calories. So--it's the best outcome I could wish for!

 

 

 

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