Every year for Easter, my family will have this cheesy hash brown potato casserole. I love it because it’s full of cheese and really creamy. My mom would put those crinkle cut potato chips on hers. Maybe known as wavy lays potato chips. Some people put corn flakes and I wanted to do that, but I didn’t have any corn flakes. I used some oyster crackers instead and I think I like the crunchy potato chips better, but the oyster crackers still worked. This version has a little less fat in it than the full fat version. I always try to have a bag of frozen hash browns on hand too. You can do so much with them.
Also for Easter my grandma likes to make her frosted sugar cookies. These are so good.
Ben (my husband) has spent most of Easter weekend painting the dining room. It’s a pretty red color.
Well, I hope everyone has a happy Easter!
Recipe from Plain Chicken ( love this website!)
Points Plus: 6
I halfed the recipe from the original one. 30 oz of hash browns would make a lot for 2 people. 😉
15 oz of frozen hashbrown potaotoes
8 oz of fat free sour cream
5 3/4 oz of 98% fat free condensed cream of chicken soup
1/2 tsp black pepper
1/2 teaspoon of Lawry’s Seasoing Salt
1 cup of 2 percent cheddar cheese
2 tablespoons of oyster crackers
1. Preheat Oven to 350
2. Combine sour cream, cheese, cream of chicken soup in a bowl with the potatoes. Spray an 8X8 pan and spread out the potatoes in the pan. Use your hand to crush the oyster crackers on top of the potaotes. Spray with cooking spray.
3. Bake at 350 for 45.