Creamy Church-Potluck Hashbrown Casserole Directions:
• Preheat the oven to 350°F and grease a 9×13-inch baking dish with cooking spray.
• If the hashbrowns are still firm, spread them in the dish and let them sit at room temperature for 10 minutes.
• In a large bowl, mix the condensed cream of chicken soup and sour cream until smooth.
• Add 1 1/2 cups of the shredded cheddar cheese and mix well.
• Fold in the hashbrowns, breaking up any large clumps and coating them evenly. Season with salt, pepper, and garlic powder if desired.
• Transfer the mixture to the prepared baking dish and spread it evenly.
• Sprinkle the remaining 1/2 cup cheddar cheese on top.
• Bake uncovered for 50 minutes or until bubbly and golden.
• Let the casserole rest for 10 minutes before serving.
WW Points Calculation
Frozen shredded hashbrowns – 0.00
Campbell’s Healthy Request Cream of Chicken Soup (1 can) – 4.00
Kraft Fat-Free Cheddar Cheese (2 cups total) – 4.00
Daisy Light Sour Cream (1 1/2 cups) – 12.00
Seasonings – 0.00
Points Information:
Total Points: 20.00
Servings: 8 servings
Points per serving: 2.50
Nutrition Information
Calories: 181
Fat: 6 g
Protein: 11 g
Carbohydrates: 20 g
Sugar: 3 g
Sodium: 486 mg
I'm waiting for your comments! Enjoy!
