Potluck Potato Casserole

Potluck Potato Casserole

From Cooking Light

The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead--assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking.

1 1/2 cups fat-free sour cream

1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons minced fresh onion

5 teaspoons butter, melted

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt1/8 teaspoon ground red pepper

1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)

1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)Cooking spray

1 cup coarsely crushed cornflakes

2 tablespoons chopped fresh parsley

Preheat oven to 350°.
Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.
Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

Yield: 10 servingsCALORIES 194 (30% from fat); FAT 6.4g (sat 3.7g,mono 1.8g,poly 0.4g); PROTEIN 7.9g; CHOLESTEROL 21mg; CALCIUM 166mg; SODIUM 283mg; FIBER 1.5g; IRON 1.5mg; CARBOHYDRATE 27.1g Cooking Light, NOVEMBER 2005