Lighter Hash Brown and Green Bean Casserole |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Our family is trying to cut calories and fat wherever we can, so I came up with this mixture of a hash brown casserole and a green bean casserole. All of the hash brown recipes used a lot of butter, but I only used a couple of tablespoons of Smart Balance stick butter. Make sure the green beans are drained very well and although I only used one can in my recipe feel free to use more. I was going to chop up some leftover Corned Beef, and throw it in too but I didn't have it but it was great just as is. Ingredients:
1 (20 ounce) bag shredded hash browns, thawed |
1 large onion, chopped |
1 (10 ounce) can 98% fat-free cream of mushroom soup |
1 -2 french style green bean, drained well |
1/2 cup fat free sour cream |
4 tablespoons melted margarine (smart balance sticks) |
1/2 cup reduced-fat sharp cheddar cheese, divided or |
1 (10 ounce) can 98% fat-free cheddar cheese soup |
1/4 teaspoon salt |
1/8 teaspoon pepper (optional) |
Directions:
1. Heat oven to 350 degrees.
2. Mix soup(s), sour cream, butter, 1/4 cup cheese and salt and pepper together.
3. Add hashbrowns and green beans and mix thoroughly.
4. Spread in a greased 9X13 pan. Cook for 45 mins and then add rest of cheese and broil for 5-10 mins or until browned.
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