Low Fat Hash Browns Casserole Recipes

MAKEOVER HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, mix the first seven ingredients. Transfer to a 13x9-in. or 3-qt. baking dish coated with cooking spray., In a small bowl, toss cornflakes with melted butter; sprinkle over top. Bake until golden brown, 40-45 minutes.

LOADED HASH BROWN POTATO CASSEROLE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and break into small pieces.
• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x4-inch loaf pan with cooking spray.
• Mix sour cream, butter, and seasoning blend together in a bowl. Layer 2 1/2 hash browns in the prepared dish. Spread 1/3 of the sour cream mixture over hash browns. Sprinkle 1/4 cup Cheddar cheese and 1/3 of the bacon on top. Repeat layers twice more. Sprinkle chives and pepper over casserole. Cover with aluminum foil.
• Bake in the preheated oven until cheese is golden brown and casserole is heated through, about 1 hour.

GRANDMA'S HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

LOW CARB LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA

Steps:

• Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
• When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
• While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
• When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
• Pour soup mixture over squash and stir well. Top with remaining cheese.
• Bake at 350 degrees for 30 minutes or until cheese is browned.

LOW FAT HASH BROWNS CASSEROLE

Steps:

• Preheat oven to 350°F Grease 13 x 9-inch baking dish.
• Combine eggs, evaporated milk, salt and black pepper in large bowl. Add potatoes, cheese, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.
• Bake for 60 to 65 minutes or until set.
• * May substitute Evaporated Milk for Evaporated Fat Free Milk.

HASH BROWN CASSEROLE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Coat a 9x13-inch casserole dish with nonstick spray.
• Spread the defrosted hash browns onto paper towels or a clean kitchen towel. Pat as dry as possible.
• In a Dutch oven or very large, deep skillet, heat the butter over medium heat. Once the butter has melted, sprinkle the flour over the top. Whisk and cook, stirring constantly, until the flour is golden brown and smells nutty, about 90 seconds (don't shortcut this step, or you may have a raw flour taste).
• Reduce the heat to low. Slowly add the milk and approximately half of the chicken broth, whisking constantly to avoid lumps.
• Whisk cornstarch into the remaining broth until smooth. Add to the skillet and whisk to combine.
• Whisk in the Worcestershire, poultry seasoning, salt, mustard, garlic powder, onion powder, and pepper.
• Bring sauce to a simmer over medium high heat, whisking constantly. Continue to cook and stir until the sauce is thickened, about 7 to 8 minutes. Adjust the heat as needed so that you maintain a constant bubble but not an aggressive boil.
• Remove the skillet from the heat. Whisk in 1 cup of the cheddar and Parmesan until smoothly combined. Whisk in Greek yogurt.
• Add the dried hash browns and stir until evenly combined.
• Transfer hash brown mixture to prepared baking dish and smooth into an even layer. Evenly top with the remaining 1/2 cup shredded cheddar.
• Prepare the topping: Place the cornflakes in a small bowl and pour the melted butter over the top. With a spatula, stir until the corn flakes are evenly coated. Sprinkle over the top of the casserole.
• Cover the casserole with foil. Bake for 40 minutes, then uncover. Return to the oven and continue baking until the casserole is hot and bubbly, about 12 minutes more.
• Switch the oven to broil (keep the pan on the center rack). Broil until the topping is golden, about 1 to 2 minutes, watching the carefully the entire time to make sure it does not burn. Remove from the oven and let rest at least 10 minutes. Enjoy!