My mom has a staple hashbrown casserole recipe. This delicious side dish finds its way onto every table when she is entertaining, and if it's not there, you can bet that someone will notice.
It's creamy, cheesy and yummy. Oh, and did I mention that it is the simplest side dish around? It is so easy to make and it's a definite crowd pleaser. Can't go wrong with that!
Well, today I decided to reinvent this famous side dish. I wanted to keep it just as yummy, but perhaps a little healthier. Maybe this version will make an appearance at our family dinners without any special occasion at hand!
The only real change is the addition of some squash. My mom already uses fat free or low fat sour cream and also tries to use light condensed soup. So, is this version really healthier? I don't know, but I certainly like to think so!
So, next time you are looking for a quick side dish for a potluck, family gathering, or for a weeknight dinner, try this one. I am sure it will become a staple in your household too!
Mom's Best Hashbrown Casserole Recipe- Reinvented
Makes 1-9 by 13 inch dish
750 grams of Frozen Hashbrown Potatoes (or 750 grams of small cubed potatoes)
500 grams Butternut or Acorn Squash, cut into cubes (same size as potatoes)
1 Leek, white parts, sliced finely
2 cans Condensed Cream of Mushroom or Cream of Chicken Soup (light if available)
500 ml Fat Free Sour Cream
2 cups Cheddar Cheese, grated
Optional topping:
1 1/2 cups Cornflakes or Rice Krispies, crushed
1/3 cup Butter, melted
1/2 tsp Cayenne Pepper
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13" pan and set aside.
In a large bowl, mix together all ingredients except for topping ingredients. Pour into prepared dish. Yup, that is it!!
Optional topping: If you are adding the topping, in a small bowl, mix together the topping ingredients and sprinkle on top of the casserole.
Bake for 45 to 60 minutes, until golden brown and bubbly.
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