Hash Brown Casserole - 1 SF point

Hash Brown Casserole

Makes 9 servings (1 cup each) at 1 SF point each

 Adapted from a Cooking Light Recipe

Ingredients

• Cooking spray
• 1 cup thinly sliced green onions
• 1 cup (4 ounces) shredded fat-free extra-sharp cheddar cheese 
• 2 tablespoons fat-free butter/margarine 
• 1/4 teaspoon pepper
• 1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed
• 1½ cups  (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of celery soup
• 1 (16-ounce) carton fat-free sour cream
• 1/2 teaspoon paprika

Preparation

Preheat oven to 350°.  Combine first 7 ingredients in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350° for 1 hour or until bubbly.

Options

• Upgrade to reduced-fat cheese, or full-fat cheese for just 1 point more per serving
• Upgrade to real butter for 1 point more per serving
• The difference between the healthy version of canned soup and regular soup is too miniscule on a point scale to matter, it is still a healthier sodium choice
• Add up to six slices of chopped, cooked crisp, bacon for 1 more indulgent point
• For a cheesier option, omit cream of celery soup, and use cheddar cheese soup, nacho cheese soup, or even broccoli cheese soup instead.  The difference in points should be so minimal not to count