Recipe Wednesday - Cheesey Hashbrowns get a makeover

Cheesehead approved lighter version of the old standby Cheesy Hash Brown Casserole.  Photo Retrieved from http://espn.go.com/blog/nflnation/post/_/id/36064/big-question-demystifying-cheesehead 

I love cheesy hashbrowns (can't help it, I'm a Cheesehead) and this Cheesy Hash Brown Cassarole recipe is from taste of home healthy cooking (April/May 2011) by Kelly Kirby of Nova Scotia, delivers a lighter version of the old stand by with half the sodium.

Cheesy Hashbrown photo retrieved from pointlessmeals.blogspot.com

Makeover Hash Brown Casserole
prep time: 15 min   Bake: 40 min  Yield: 8 servings
Ingredients:
1 pkg (30 oz) frozen shredded hash brown potatoes, thawed
1 can (10-3/4 oz) reduced-fat reduced sodium condensed cr. of chicken soup, undiluted.
1 cup (4 oz) shredded reduced-fat sharp cheddar cheese
2/3 cup reduced-fat sour cream
1 small onion, chopped
1/2 tsp salt
1/2 tsp pepper
1/4 cup crushed corn flakes
1 tbsp butter, melted

Directions:
1) in a large bowl, combine the first 7 ingredients.  Transfer to a 13-in x 9-in baking dish coated with cooking spray.  
2) Combine the cornflakes and butter; sprinkle cover top
3) Bake at 350 degrees F for 40-45 min or until golden brown.

Nutrition facts: 1-1/4 cup equals 203 calories, 7 g fat (4 g saturated fat), 24 mg cholesterol, 443 mg sodium, 27 g carbohydrate, 2 g fiber, 9 g protein.
Diabetic Exchanges: 2 starch, 1 medium-fat meat

This version reduced calories per serving from 387 down to 203, reduced sodium from 972 g to 443 g and reduced fat from 18 g (12 g saturated fat) to 7 g of fat (4 g saturated).  That means this great comfort food doesn't have to leave you feeling so guilty!