Posted by: marthabernie | April 29, 2015


This recipe has been around for years, and I have changed it a little to cut the calories and fat.  Also, it originally used crushed cornflakes on top and I now substitute panko crumbs instead.


1 bag of frozen hash brown potatoes, thawed and drained

1 can reduced fat cream of chicken soup

2 cups reduced fat sour cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon white pepper

2 cups reduced fat cheddar cheese, grated or shredded

1/3 cup green onions, sliced

1 cup panko bread crumbs

1/4 cup butter, melted

Preheat oven to 350 degrees F, then coat 13 x 9 casserole dish with nonstick spray.  Whisk together soup, sour cream, salt and pepper.  Stir in cheese, onion and hash browns until well mixed.  Spoon evenly into casserole dish.  Mix panko crumbs with butter and sprinkle over hash brown mixture.  Bake uncovered for about 50 minutes until hot and bubbly.  Let rest 5 minutes before serving.

NOTE:  I sometimes substitute green, red and yellow peppers, chopped finely (about 1/2 cup total) instead of the green onions.


  1. The last time I made this I switched out the sour cream with buttermilk — lower calories and less heaviness. It was very good. Like your Panko suggestion.


    • That’s a good idea! I often use low fat or fat free sour cream, too. Not as rich but the calories are lower! I use Panko for just about everything now…I like the crunchiness.

      Liked by 1 person

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