My family is lightening our eating habits, so with the Independence Day holiday and all of the cookouts, I decided our contribution had to be lighter. I took one of our favorite pitch in dishes, Hashbrown Casserole and put a light and Tastefully Simple spin on it. I live doing that! Below is the resulting recipe. Enjoy!
Ingredients:
One can of condensed lower sodium cream of mushroom soup
One 2 cup bag of 2% milk fat shredded cheese blend
One tub of light sour cream
1/4 cup diced onion (or Onion Onion, whatever you have)
One tbsp Garlic Pepper Seasoning
1/2 teaspoon sea salt
One bag of frozen shredded hash browns
One cup of bran flakes, crushed
One tbsp light butter or margarine (whatever you have), melted
Preheat your oven to 400°.
Spray a casserole dish with non-stick cooking spray.
In a large bowl, combine first six ingredients. Add frozen hash browns a little bit at a time until all incorporated. Spread in the casserole dish and top with bran flakes. Drizzle with butter.
Bake for 40-45 minutes or until bubbly. Serve warm. This could totally be made ahead and would be even better if made the day before you bake it. Soooooo yummy!
