Saturday, November 16, 2013
I usually stay away from dishes using processed "cream of..." soups and shortcut items like frozen hashbrowns but I've had this casserole before and wanted to attempt making a lighter version myself. Maybe one day I'll take it a step further and eliminate the processed ingredients. I've seen numerous recipes on the internet for this dish that have up to 2 sticks of butter in them and either have crushed cornflakes or potato chips combined with butter for a crispy topping. I'm sure that these additions are delicious, but they are a little too indulgent for everyday dinners at our house. So this is my everyday, less decadent version. For a holiday or special occasion I'd recommend adding some butter to the casserole and one of the topping options. This is so quick and easy to throw together, making it a great option for a fuss free week night dinner.
-1 32 oz bag frozen hashbrowns, thawed
-1 can reduced fat cream of chicken or cream of celery soup
-1 c light sour cream
-1 tsp salt
-1/2 tsp pepper
-1/2 tsp garlic powder
-2 c cheddar cheese, shredded
-1/2 c green onions, sliced
In a medium bowl, whisk together cream of... soup, sour cream, salt, pepper, and garlic powder. Stir in remaining ingredients. Spread into a greased 13x9 pan (top with a little extra cheddar cheese if desired) and bake at 350 for 45 minutes.