Hash Brown Potato Casserole
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (2 lb.) package frozen hash brown potatoes | Thawed |
| 1 (14 oz.) can fat free evaporated milk | |
| 12 oz. shredded low fat cheddar cheese | |
| 1 (8 oz.) container lite sour cream | |
| ½ cup onion | Washed, peeled and chopped |
| ½ cup margarine | Melted |
| 2 cups crushed cornflakes cereal | |
| ½ teaspoon salt | |
| ¼ teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees. | |
| 2 | Lightly spray a baking dish with nonstick cooking spray. | |
| 3 | Spread the potatoes on the bottom of the baking dish. | |
| 4 | In a medium mixing bowl, evaporated milk, sour cream, onion and margarine. | |
| 5 | Mix well and pour over potatoes. | |
| 6 | Top with crushed corn flakes. Add salt and pepper. | |
| 7 | Bake uncovered at 350 degrees for 45 minutes. | Cook until internal temperature reaches 135°F. |
| 8 |
Posted in Side Dish, Starch Side Recipes
