DEAR JEANNE: This dish is very popular at my house. I make it for family and for potlucks, where it is always totally cleaned out. It’s OK to eat occasionally, but can you make it better so I can make it more often? Thank you! — Barbara Owens, San Jose, Calif.


2 pounds frozen hash browns, thawed

1 stick butter, melted

2 cups sour cream

1 can cream of mushroom soup

1/2 onion, finely chopped

10 ounces cheddar cheese, grated

1 teaspoon salt

1/2 teaspoon pepper

2 cups cornflakes

Mix all ingredients together except cornflakes and half of the butter, and put it in a greased casserole dish. Top with the 2 cups cornflakes mixed with 1/4 cup melted butter. Bake in a 350-degree oven for 45 minutes.

Makes 12 servings.


DEAR BARBARA: I think you can make this more often now, and I bet they’ll still clean it out at potlucks! I suggest that you find the most flavorful low-fat cheese you can, so that the cheese flavor comes through even though you’re using less. You can use fresh grated potatoes, but you have to cook them a bit longer; also, the frozen ones have no added salt or fat, so using them makes it easy.


2 cups light sour cream

1 (10-ounce) can reduced-fat cream of mushroom soup

3/4 cup low-fat milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon granulated garlic

2 tablespoons butter, melted

1 onion, finely chopped

2 cups reduced-fat sharp cheddar cheese, grated

2 pounds frozen hash browns, thawed

1 cup cornflakes, crushed (will make 1/2 cup crumbs)

1. Spray a 9-by-13-inch pan (or similar size) with nonstick cooking spray. Set aside. Preheat the oven to 350.

2. In a large bowl, combine the sour cream, mushroom soup, milk, salt, pepper, garlic, butter, onion and cheese.

3. Add the thawed hash browns and combine thoroughly. Place in the prepared pan and smooth the top. Sprinkle the cornflake crumbs evenly over the top. Bake for 45 minutes.

Makes 12 servings.

Each serving contains approximately: Original recipe: 348 calories; 24 g fat; 63 mg cholesterol; 618 mg sodium; 23 g carbohydrates; 9 g protein; 1 g fiber. Revised recipe: 162 calories; 5 g fat; 14 mg cholesterol; 389 mg sodium; 21 g carbohydrates; 8 g protein; 2 g fiber.


Jeanne Jones is the author of 33 cookbooks, most recently “Cooking from the Cupboard” (Rodale Press). For more information, you can go to her Web site, Send your recipe for revision to: Cook It Light, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope.


— King Features


Only subscribers are eligible to post comments. Please subscribe or to participate in the conversation. Here’s why.

Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.