Ok guys, I was really proud of myself on this one! I have never made this but I needed a side dish, had 2 bags of potatoes and just whipped this up. It is much lighter than usual recipe yet, in my humble opinion, the best hash brown casserole I have ever had!
Preheat oven to 350 Degrees
INGREDIENTS:
* 2 Packages Simply Potatoes Shredded Hash Browns
* 1 Can 99% Fat Free Cream of Chicken Soup
* 1 Can 99% Fat Free Cream of Mushroom Soup
* 2 Cups Skim Milk
* 2 Cups 2% Sharp Cheddar Cheese
* 1 Cup Parmesan (divided by half)
* 1/2 Cup Daisy Light Sour Cream
* 1 Small Onion Grated (grate it right into the bowl)
* 2 Cloves Garlic Crushed
* 1 Teaspoon Salt
* 1/2 Teaspoon Pepper
* 1 Cup Panko Bread Crumbs
* 2 Tablespoons Smart Balance Butter Melted
DIRECTIONS:
* In a large bowl, combine the soups, milk, cheddar cheese, half of the Parmesan, sour cream, onion, garlic and seasonings. Whisk until smooth.
* Add in the potatoes and stir until well blended and pour into a 13×9 inch baking dish sprayed well with Pam.
* In a small bowl, combine the panko, remaining Parmesan and butter. Mix with fork until the butter is evenly incorporated and the mixture becomes crumbly. Sprinkle evenly over potatoes.
* Bake one hour or until bubbly and golden brown on top.
I served this with a pork loin that I marinated all day in fat free Italian dressing, crushed garlic and a splash of apple cider vinegar. I grilled it to an internal temperature of 150, let it rest 10 minutes and sliced very thin. We had steamed sugar snap peas and cauliflower tossed with spray butter, salt and pepper on the side!
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