Tuesday, September 22, 2009

Trim-It-Down Tuesday: Potluck Potato Casserole

Now that fall is here, I crave warm comfort foods. Cheesy casseroles are pure goodness, but not alway calorie friendly. This is a recipe that I ran across last week when I was preparing to host a football watching party at our house Saturday night. I needed something that was easy to make (you know I love easy-to-make dishes!), calorie friendly, but still appealing to the bunch of guys that would be invading my house. Celery and carrots were just not going to do it.

Since many of the reviews talked about it having a lot of sour cream, I decided to cut it down by about 1/2 a cup and increase the amount of cheese. I probably could have added about 1/4 cup more sour cream, but it still turned out well. Also, I decided to add green onions (1 bunch) instead of the regular ones, and some turkey bacon chunks. Those did add to the calories somewhat, but not too much as it was turkey bacon.

This was a real winner for us - everyone commented on how good it was!

Potluck Potato Casserole
The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead--assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking.

Yield: 10 servings

1 1/2 cups fat-free sour cream
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh onion
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
Cooking spray
1 cup coarsely crushed cornflakes
2 tablespoons chopped fresh parsley

Preheat oven to 350°.
Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.
Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

Nutritional Information
Calories: 194 (30% from fat)
Fat: 6.4g (sat 3.7g,mono 1.8g,poly 0.4g)
Protein: 7.9g
Carbohydrate: 27.1g
Fiber: 1.5g
Cholesterol: 21mg
Iron: 1.5mg
Sodium: 283mg
Calcium: 166mg

Lenna Watson, Cooking Light, NOVEMBER 2005

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