Lo-Cal Hash Brown Casserole -- Quad-Cities Online Recipe Book
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Side Dishes:

Lo-Cal Hash Brown Casserole

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NOTE: Be sure to defrost potatoes before making this recipe.

Ingredients

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
Paprika

Instructions

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.

Dot Christiansen
Bettendorf



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  Today is Friday, Sept. 19, the 262nd day of 2014. There are 103 days left in the year.
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1889 -- 125 years ago: The George Fleming company had begun its dried fruit packing in a branch plant on 16th Street, Rock Island, employing nearly a hundred workers.
1914 -- 100 years ago: The cornerstone of the new Eagles home was laid. Building committee members were John Kobeman, Fred Ehmke and Frank Wich.
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