Potluck Potato Casserole
Classic hashbrown casserole lightened up. Here’s a link to the original recipe from Cooking Light.“The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead--assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking.”
· YIELD: 10 servings
· 1 1/2 cups fat-free sour cream · 1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
· 1/2 cup fat-free, less-sodium chicken broth
· 2 tablespoons minced fresh onion
· 5 teaspoons butter, melted
· 1/2 teaspoon freshly ground black pepper
· 1/4 teaspoon salt
· 1/8 teaspoon ground red pepper
· 1 (30-ounce) package frozen hash browns, thawed
· 1 (10.75-ounce) can reduced-fat cream of chicken soup
· Cooking spray
· 1 cup coarsely crushed cornflakes
· 2 tablespoons chopped fresh parsley
Preheat oven to 350°. Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture. Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.
Lenna Watson, Cooking Light
NOVEMBER 2005
NOVEMBER 2005
I made a few minor modifications. I forgot to get reduced-fat cheese, but I also find it hard to find reduced-fat sharp cheddar. I added a pinch of red pepper flakes instead of the ground red pepper. I used rf cream of mushroom soup because I like it better. And I used a combo of panko and crushed fried onion strips instead of cornflakes. My calculations come out to 215 cal per serving at 10servings.
I liked this recipe a lot. Good texture and it should freeze well. I think it would be great with some canned green chilis mixed in. The topping wasn’t great. It’s good and it’s growing on me, but wasn’t GREAT, or as crispy as I expected. Packaged with a broasted chicken breast and frozen green beans or broccoli. Totaled 415 cal.
Sweet Onion Casserole
Pulled this out of the magazine when I read it… Here’s alink to the original @ CookingLight.
YIELD: 6 servings (serving size: about 2/3 cup)
· 1 tablespoon canola oil
· 4 cups chopped sweet onion (about 1 3/4 pounds)
· 1/2 cup uncooked long-grain rice
· 2/3 cup 2% reduced-fat milk
· 1/2 cup (2 ounces) shredded Gruyère cheese
· 1/4 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
· 1/8 teaspoon ground allspice
· Cooking spray
· 1/3 cup (1 1/3 ounces) grated Parmesan cheese
· 2 tablespoons chopped fresh parsley (optional)
Preheat oven to 325°. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Place onion in a large bowl. Cook rice in a large pot of boiling water 5 minutes. Drain. Stir rice and next 5 ingredients (through allspice) into onions. Spoon onion mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 325° for 40 minutes. Uncover and bake an additional 5 minutes. Top with parsley, if desired.
Irene Lilja, Corvallis, Oregon, Cooking Light
MAY 2011
MAY 2011
Followed pretty closely. Used only ½ TBS of olive oil. Cooked the onions longer than 5 minutes, closer to 12. Used a bit extra rice and a bit extra milk (closer to ¾ cup) and a that milk was a mix of skim with a TBS of whipping cream. Omitted allspice. I thought this was really good. My calculations come out to 213 cal per serving at 6 servings. But that was a HUGE serving. I got 8 servings out @ 160cal per serving. It should freeze well. I packaged it with a roasted chicken breast and frozen green beans or broccoli. Totaled 360 cal.
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