In a perfect world my children would eat everything put before them. A world where new ingredients are considered exciting and adventurous. Dishes with names like Ratatouille or Manicotti would be welcomed with open mouths and smiling faces. But I don’t live in that world. So instead of lamb we had pan seared pork chops with a side of Kraft Mac & Cheese. Instead of Spinach Lasagna Pinwheels we had Spaghetti and frozen meatballs and instead of making this oh so yummy hash brown casserole, we had plain old oven roasted new potatoes.
I thought for sure it would be a big hit. What kid doesn’t like hash brown potatoes? But when I presented my weekly menu to my children, it was received with pinched up noses and “Gross! Sour cream? Cream of Chicken Soup? Do we have to try that?” So I caved and didn’t make this, yet.
It is on the menu for next week.
Prep: 10 minutes Cook: 1hr. Other: 10 min.
1 (32-ounce) package frozen hash brown potatoes
1 (10 3/4 ounce) can fat-free cream of chicken soup
1 (8-ounce) container light sour cream
1 small onion, chopped
1 (5-ounce) can low-fat evaporated milk
1/4 cup light butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried rosemary,optional
Vegetable cooking spray
1 cup (4-ounces) shredded reduced-fat Cheddar cheese
*Stir together first 8 ingredients, and, if desired, rosemary in a large bowl.
*Spoon mixture into an 11×7 inch baking dish coated with cooking spray. *Sprinkle cheese evenly over top.
*Bake at 350 degrees for 1 hour or until bubbly and golden. Remove from oven, and let stand 10 minutes.
Yield: 6 servings
Calories: 308 per serving
Source: Southern Living
*Although I usually like Rosemary, we all thought it was too strong and would have preferred it without. It was a little dominant for a dinner dish. However, the Rosemary made it the perfect left-over for breakfast.