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The Weight Release process is difficult. It’s pervasive, and I’m seeing parts of it in everything that I do. It’s often uncomfortable.
I’ve been craving some comfort food.
Badly.
This Hash Brown Casserole from Weight Watchers’ Cream of the Crop magazine is a healthier, lower fat version of comfort food that tastes as good as the original.
Hash Brown Casserole
Ingredients
- 1 cup thinly sliced green onions
- 1 cup shredded reduced-fat sharp cheddar cheese
- 2 tablespoons stick margarine, melted
- ¼ teaspoon black pepper
- 1 (32 oz) pkg frozen Southern-style hash brown potatoes, (thawed)
- 1 (16 oz) carton fat free sour cream
- 1 (10¾ oz) can condensed reduced-fat reduced-salt cream of mushroom soup, undiluted
- Cooking spray
- ½ tsp paprika
Instructions
- Preheat oven to 350.
- Combine first 7 ingredients in a large bowl, and stir well.
- Spoon mixture into a 9 x 13-inch baking dish coated with cooking spray.
- Sprinkle paprika evenly over casserole.
- Bake at 350 for 1 hour or until bubbly.
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© 2010 – 2013, Tara Ziegmont. All rights reserved.
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{ 4 comments… read them below or add one }
Oh, yum! This sounds delish! I like your twist with southwestern style!
Have a great day!
Sherry
I am trying to lose weight, and this recipe sounds like a real winner – lower in fat, but still very yummy!
Thanks for sharing!
That potato casserole looks good. Thanks for linking up.
This sounds a lot like the hash brown casserole we make…minus the green onions! Everyone loves it, regardless of what combination of regular, low-fat and non-fat ingredients we use!