Dont Forget The Potatoes : Augratin Potatoes Light and Regular Recipes

Makeover Au Gratin Hash browns
1 pkg (30 oz) frozen shredded has browns potatoes, thawed
2 cups (8 oz) shredded reduced-fat cheddar cheese
1/2 cup chopped onion
3/4 teaspoon salt
½ teaspoon pepper
1 ½ cups reduced-fat sour cream
1 can (10 ¾ oz) reduced fat reduced sodium cream of chicken soup, undiluted
1 ½ cups cornflakes, lightly crushed (I used whole grain Total flakes)
1 tablespoon butter or stick margarine, melted (I only used spray “butter”)
1 Tbl minced fresh parsley (I used dried)

In a large bowl, combine the hash browns, cheese, onions, salt and pepper. In another bowl, combine the sour cream, soup, and soup. Pour over the potato mixture and mix gently to combine. Transfer to a greased 3 qt. baking dish coated with nonstick spray. Toss cornflakes and butter (or just spray “spray butter” on them); sprinkle around the perimeter. Bake, uncovered, at 350 degrees for 45-55 minutes or until heated through. Sprinkle the middle with parsley Yield 12 servings

Nutritional analysis- one serving (3/4) cup equals 190 calories, 8 grams of fat, (5 saturated fat), 28 mg cholesterol, 492 mg sodium, 23 grams carbohydrate, 2 g fiber, 9 g protein Diabetic exchange: 1-1/2 starch, 1 lean meat, 1 fat

Regular Au Gratin Hash browns
1 pkg (30 oz) frozen shredded has browns potatoes, thawed
2 cups (8 oz) shredded cheddar cheese
¼ cup chopped onion
1 teaspoon salt
½ teaspoon pepper
2 cups (16 oz) sour cream
1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
½ cup butter or margarine, melted, divided
2 cups cornflakes, lightly crushed

In a large bowl, combine the hash browns, cheese, onions, salt and pepper. In another bowl, combine the sour cream, soup, and ¼ cup butter. Pour over the potato mixture and mix gently to combine. Transfer to a greased 3 qt. baking dish. Toss cornflakes and add remaining butter; sprinkle over the top. Bake, uncovered, at 350 degrees for 45-55 minutes or until heated through. Yield 12 servings

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