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Hash Brown Potato Casserole Recipe

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This recipe for Hash Brown Potato Casserole is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º.

Combine everything EXCEPT the paprika in a large bowl;
spoon into a 9x13 baking pan coated with cooking spray.
Sprinkle with paprika. Bake at 350º 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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