Cheesy Hashbrown Casserole Directions:
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Preheat the oven to 350°F using conventional bake mode.
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In a large mixing bowl, combine the hash brown potatoes, shredded reduced-fat Cheddar cheese, condensed cream of chicken soup, Greek yogurt, 1 tablespoon melted butter, chopped onion, salt, and black pepper. Mix until evenly combined.
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Transfer the mixture into a 3-quart casserole dish and spread evenly.
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In a small bowl, mix the remaining 1 tablespoon melted butter with the crushed cornflakes until coated.
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Sprinkle the cornflake mixture evenly over the casserole.
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Cover with foil and bake for 35 minutes.
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Remove the foil and bake uncovered for an additional 10 minutes until the top is lightly crisped.
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Let rest for 5 minutes before serving.
WW Points Calculation
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Hash brown potatoes, 2 lb: 0.00
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Reduced-fat Cheddar cheese, 1 cup: 8.00
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98% fat free cream of chicken soup, 10.5 oz: 4.00
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Plain nonfat Greek yogurt, 1 cup: 0.00
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Light butter, 2 tbsp: 6.00
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Onion, salt, black pepper: 0.00
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Cornflakes, 1 cup: 3.00
Points Information:
Total Points: 21
Servings: 8 servings, 3/4 cup per serving
Points per serving: 2.6
Nutrition Information
Calories: 210
Fat: 7 g
Protein: 9 g
Carbohydrates: 24 g
Sugar: 3 g
Sodium: 560 mg
I'm waiting for your comments! Enjoy!
