Wednesday, April 15, 2009

Lighter Hash Brown Casserole

Hash brown casserole isn't the healthiest option on the block for morning, noon, or night. But, I found this recipe and had the potatoes in my fridge - so thought I would pull it out. I only needed to buy 2 things for this recipe - and that is always a good thing in this economy. It was for a secretary b-day breakfast. It was a winner.

3/4 pkg bacon - cooked and crumbled
1 medium onion - chopped
2 garlic cloves - zested
1 32 oz bag homestyle potatoes
1 pkg (2 cups) 2% sharp cheddar
3/4 bunch green onions - chopped
1/2 cup light sour cream
salt/pepper to taste
1 can red-fat, lower sodium cream of mushroom soup

Cook and crumble bacon - set aside. Saute onions and garlic in bacon fat (I used olive oil instead). Add the potatoes, cover, and cook for 15 minutes, stirring occassionally. Mix with 1/4 of the cheese and everything else. Pour into a 11x7 pan (greased) and top with remaining cheese. Cover and refridgerate overnight.
Preheat oven to 350. Let pan sit out while oven is heating. Bake covered for 30 minutes, remove foil, cook for another 20-30 minutes till lightly browned and cheese is melted and bubbly.
Enjoy - with any meal. You really can't go wrong!

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