Hashbrown Casserole
  • 2 lbs frozen hashbrowns
  • 1/2 cup melted butter (we use fat free butter)
  • 1 can cream of chicken soup (we use the reduced fat version)
  • 1 pt. sour creme (we use light or fat free)
  • 1/2 cup chopped onion
  • 2 cups shredded cheddar cheese (we use 1 cup fat free, 1 cup 2%)
  • 1 tsp. pepper
  • 2 cups crushed corn flakes
  • 1/4 cup melted butter (for the cornflakes, again, fat free)
  1. Defrost hashbrowns. Combine next seven ingredients and mix w/ hashbrowns. Put all in a 13×9 casserole dish. Saute cornflakes in butter and sprinkle on top. Cover and bake 350 degrees for about 40 minutes. I uncover during the last 5 minutes to let it get a little crunchy on top.