Sarah-Jane's Hashbrown Casserole
32 ounces frozen hashbrown potatoes, thawed
2 cups reduced-fat natural shredded cheddar cheese
2 cups (16 ounces) nonfat plain Greek yogurt
1 can (10.5-ounce) heart healthy condensed cream of chicken soup, undiluted
½ cup melted butter, divided
3 tablespoons chopped onion
Paprika, to taste
Garlic powder, to taste
Salt and pepper, to taste
2 cups cornflakes, lightly crushed
Preheat oven to 350 degrees F. In a large bowl, combine the hashbrown potatoes, cheese, yogurt, soup, ¼ cup of the butter, and onion. Spread into a 9x13-inch baking dish that has been sprayed with cooking spray. Sprinkle (to taste) with paprika, garlic powder, salt, and pepper. In a medium bowl, toss the cornflakes in the remaining ¼ cup of melted butter and sprinkle on top of the hashbrown mixture in the baking dish. Bake, covered, for 40-50 minutes, or until bubbly and heated through. Uncover and bake for 10 more minutes, or until top is golden brown. Makes 8 (3/4 cup) servings.
Nutrition facts per serving: 430 calories, 23g fat, 12g sat fat, 55mg cholesterol, 870mg sodium, 44g carbs, 5g fiber, 16g protein.
Nutrition facts per serving in Holly's original recipe: 663 calories, 43g fat, 27g sat fat, 125 mg cholesterol, 1,359mg sodium, 49g carbs, 3g fiber, 19g protein.
THIS NEW VERSION SAVES YOU 233 CALORIES, 20 GRAMS FAT, AND 15 GRAMS SATURATED FAT!!