COOK CARDIO: Hash Brown Casserole

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* Exported from MasterCook *

 

Hash Brown Casserole

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 172

Serving Size : 10 Preparation Time :0:00

Categories : Potatoes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 pounds frozen hash brown potatoes -- thawed

1 cup onion -- diced

1 cup fat-free sour cream

1 cup Edensoy Organic Soy Beverage

1 envelope ranch salad dressing mix

1 can Campbell's Healthy Request Mushroom Soup

2 cups nonfat cheddar cheese -- shredded

salt and pepper -- to taste

1/2 cup hot water

1 envelope Butter Buds

2 cups cornflakes -- crushed

 

Serving Size: 10

 

In large bowl combine sour cream, milk, ranch dressing mix and soup, after

blending add shredded cheese, salt and pepper to taste. Add thawed

potatoes and onions. Mix well. Pour mixture into a sprayed 9 x 13 inch

baking dish. Prepare Butter Buds according to package directions. In

small bowl pour Butter Buds over crushed cornflakes, sprinkle this mixture

over the top of potatoes. Bake in a 350 degree oven for 1 hour or until

potatoes are tender.

 

Nutritional analysis: Calories 135.7, Fat 0.5, Cholesterol 7, Carbohydrate

24.4, Protein 8.4, Sodium 660, Potassium 62, Calcium 7.

 

 

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