However, the hash brown casserole, based on a Paula Deen recipe, was so yummy that I made it again for my MOMS Club brunch yesterday. There's nothing even a little healthy or redeeming about it, just the decadent yumminess. I think, though, that you could make it slightly less unhealthy, so I've noted substitutions. Also, I didn't have any cream of mushroom soup for the MOMS Club version and it was still good with cream of chicken soup. I'd tend toward the mushroom, though.
Hash Brown Casserole
20 oz. refrigerated hash browns (the shredded sort; frozen would be fine, too)
2 c. shredded sharp cheddar (2% would be fine; I wouldn't use fat-free, as it doesn't melt well)
1 can cream of mushroom soup (can use Healthy Choice/98% fat-free)
1 c. sour cream (I used 2%, not sure how fat-free would do in oven)
1/2 stick butter, melted (I suspect this could be greatly reduced or even omitted)
1 small onion, chopped
Salt & pepper
Preheat oven to 350 degrees. Mix everything but 1 c. cheese. Spread in 13x9 baking pan that's been coated with cooking spray. Bake about 20 minutes. Top with the remaining cheese and bake another 10-15 minutes. Serves 4-6.