Hashbrown Casserole

Most everyone likes hashbrown potatoes.  Friday, News On 6 reporter Rick Wells and St. John Dietitian Julie Pryer combine hashbrown potatoes into a recipe suitable for breakfast, brunch, or just about any time.  They're ready to Get Cookin on a Hashbrown Casserole.

Friday, April 11th 2008, 2:36 pm

By: News On 6

Ingredients:
½ (1 pound) package frozen hash brown potatoes, thawed
¼ cup Smart Balance Light, softened
¼ cup Smart Balance Regular, softened
½ teaspoon garlic salt
½ teaspoon ground black pepper
¼ cup dehydrated onion flakes
1 (10.75 ounce) can condensed cream of chicken soup
1 cup 2% reduced fat shredded Cheddar cheese
½ cup fat free sour cream (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch casserole dish with non-stick cooking spray.
2. In a large bowl, combine the potatoes, Smart Balance, garlic salt, pepper, onions flakes, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes.

Yield: 12, ½ cup servings

We have modified a traditional hashbrown casserole, cut the calories in half, reduced the total fat by ~70%, and the saturated fat by ~75%.

Nutrition information per serving: 170 calories, 10 grams total fat, 4.5 grams saturated fat, 13 grams carbohydrate, 7 grams protein, 360 mg sodium.

Source: recipe by Julie Pryer, RD/LD St. John Medical Center