Chris' Recipes

Bon Appetite!

Cheesy Hash Brown Potatoes

Written By: Chris - Mar• 14•13

The kids were coming over for dinner last Sunday and Nick’s fiance Bri requested “cheesy potatoes”.  I have a recipe within a box that I’ve had for years of a potato dish that my mom and oldest sister Shym used to make.  (It’s funny when I’m looking through oodles of recipes I’ve written down, how my memory works allowing me to remember just how big or small the size of paper was, and the fact that the paper had a torn lower right corner) Well I found it, but I decided to lighten my version up a bit!  I omitted a lot of the fat by using light soup and cheeses.  I also wanted to add some creaminess so I added light sour cream.

I always plan to make enough food so that the kids can bring home left overs.  Michelle’s boyfriend Jacob had to work and was unable to come for dinner, so I planned to send some home for him because he is a potato lover!  I was also having the girls over the next night so I used about a third of the mixture in a small baking dish that I would  share with them.  So if you don’t have a big gang to feed, I would recommend cutting this recipe in half!   

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Ingredients:

2 lbs. Hash Brown Potatoes
1 Onion, medium chopped
1 Tablespoon Butter
1 Tablespoon Oil
1 Cup Light Sour Cream
2 cans Cream of Celery Soup (one Healthy Choice, low fat)
1 can Cream of Mushroom
2 packages of 1/3 Less Fat Cream Cheese, softened to room temperature
2 Cups Cheddar Cheese, grated & divided
2 Cups Reduced Fat Cheddar Cheese, grated & divided
1 Cups Mozzarella Cheese, grated
1 Cups Reduced Fat Mozzarella Cheese, grated
Salt & Pepper to taste

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Saute the onions in butter and oil in a skillet over medium high heat until they become translucent.  Season with Salt & pepper.  Add the cream cheese and stir until all of the cheese is melted. Stir in canned soups and mix until blended completely.

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Remove from heat and combine mixture with the potatoes and shredded cheese, reserving enough cheddar cheese to use as a topping.

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Coat all of the potatoes evenly and spread into a baking dish that has been sprayed with non-stick cooking spray.  Top with remaining cheddar cheese.

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Bake covered with foil in a 350 degree oven for about an hour.  Remove foil and bake or broil for about two to four minutes until cheese is browned and bubbly on top.

Enjoy!

Cheers!
~Chris

 

 

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