-This is a real crowd pleaser!
For a holiday gathering at our house my daughter in-law offered to make her family favorite Swellers, a hash brown potato casserole. Of course I said yes, but requested that she convert it into a healthier version. This dish has been served at many a family gathering both at her house and ours, so we were anxious to taste and compare this version. The casserole turned out perfect, creamy and delicious. The substitutions would not have been detected if we were not told. It was an amazing copy-cat!
I thought this casserole would be a great side to serve at a Super Bowl party this coming weekend. It will serve about 12 people. Also, it would pair well with my Italian Style Turkey Sausage sandwiches. No matter which team you are rooting for, no matter what team wins, you are guaranteed to be the winner when you serve these dishes!
- Low fat sour cream
- 99% fat free cream of chicken soup
- Low fat cheddar cheese
- Special K Protein Plus Cereal
Cheesy Hash Brown Potato Casserole
Serving size: 12 people
2 lbs. Frozen hash brown potatoes (cubed style), partially thawed2 (10.75 oz.) Cans Cream of Chicken Soup, 99% fat free
16 oz. Low-fat sour cream
1 tsp. Onion flakes
¼ tsp. Sea Salt
2 cups Low-fat cheddar cheese, grated
Nonstick cooking spray
Topping:¼ cup Smart Balance Light Buttery Spread, made with Extra Virgin Olive Oil, melted
2 cups Special K Protein Plus Cereal
Preheat oven to 350 degrees; lightly spray a 9 X 13 baking dish with a nonstick cooking spray, coating the bottom and sides.
In a large mixing bowl, combine the soup, sour cream, onion flakes, and salt; stir well. Add the hash brown potatoes and cheddar cheese; mix to combine. Pour mixture in the prepared baking dish, and spread evenly.
Prepare the topping in a medium bowl; combine cereal with the melted buttery spread. Top the potato casserole with the cereal mixture, spreading to cover completely.
Bake uncovered in a 350 degree oven for 45 to 60 minutes, until bubbly and the topping is golden brown.