Lo-Cal Hash Brown Casserole
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NOTE: Be sure to defrost potatoes before making this recipe.
1 can (15 ounces) reduced fat creamy potato soup
1 cup (8 ounces) reduced fat sour cream
1 tablespoon all-purpose flour
1 can (4 ounces) mushrooms
1/4 teaspoon garlic powder
1 package (24 ounces) frozen hash brown potatoes
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1/3 cup grated Parmesan cheese
In a large bowl, combine soup, sour cream, flour, mushrooms, and garlic powder. Stir in potatoes and cheddar cheese. Pour into 13x9x2-inch baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350 degrees for 50 to 60 minutes or until the potatoes are tender. During the last few minutes of baking, turn on the broiler element to brown top.