Hashbrown Casserole Directions:
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Preheat oven to 350°F and grease a 9×13-inch glass or ceramic baking dish.
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Preheat a medium pot over medium heat on the stove-top.
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Add olive oil, heat it through, and add onions. Sauté until browned.
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Add minced garlic, stir and sauté until fragrant.
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Sprinkle flour over onions and stir well. Slowly pour in chicken stock while stirring. Then add milk, stirring continuously.
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Let the mixture heat and thicken.
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Stir in sour cream, 8 oz cheese, salt, and pepper. Cook until cheese melts and sauce thickens. Adjust seasoning if needed.
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Stir in parsley.
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In a large bowl, mix hash browns with cheese sauce until well coated.
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Spoon mixture into the baking dish and level it evenly. After baking, slice into portions.
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Sprinkle remaining 1 cup cheese evenly on top.
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Bake for 35-40 minutes until golden brown and bubbling.
WW Points Calculation
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30 oz frozen shredded hash brown potatoes, thawed: 0.00
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2 tbsp olive oil: 8.00
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1 yellow onion, diced: 0.00
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3 large garlic cloves, minced: 0.00
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1/4 cup all-purpose flour: 3.00
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2 cups reduced-fat milk: 4.00
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1 cup chicken stock: 0.00
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1 cup light sour cream: 6.00
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8 oz reduced-fat sharp cheddar cheese: 8.00
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1 1/2 tbsp minced parsley: 0.00
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salt: 0.00
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fresh cracked black pepper: 0.00
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1 cup reduced-fat shredded sharp cheddar cheese, topping: 4.00
Total Points: 33.00
Servings: 12
Points per serving: 2.75
Nutrition Information
Calories 220
Fat 12 g
Protein 12 g
Carbohydrates 16 g
Sugar 3 g
Sodium 400 mg
I'm waiting for your comments! Enjoy!
