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Potato Casserole

Published in Recipes

Serves: 16


  • 2 lbs. frozen hash browns
  • 1 teaspoon margarine
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground black pepper
  • 1 (10-3/4 oz.) can low-fat cream of chicken condensed soup
  • 1 cup fat-free sour cream
  • 1-1/4 cups shredded, reduced fat cheddar cheese
  • 1 cup fat-free skim milk


  1. Preheat oven to 375°F.
  2. Coat a 13-inch x 9-inch pan with cooking spray. Spread hash browns on bottom of pan.
  3. In a large nonstick skillet, melt margarine over medium-high heat. Add onion and sauté until clear. Add remaining ingredients and mix well. Cook about 5 minutes, stirring occasionally.
  4. Pour soup mixture over hash browns. Bake for 50 to 60 minutes.

Serving Size: 1/2 cup

Nutrition Facts:

Calories 105; Carbohydrate 17g; Protein 5g; Fat 3g; Saturated Fat 1g; Dietary Fiber 1g; Cholesterol 9mg; Sodium 189mg

Source: Healthy Calendar Diabetic Cooking by Lara Rondinelli, RD, LDN, CDE, and Chef Jennifer Bucko