Cheesey Hashbrown Casserole

MAKES: 8 servings (from a 9x13)
CRISPY RATING: The DBF doesn't believe it's LF - yum!


  • 1 Cup Fat-free Cottage Cheese
  • 10 3/4 Oz FF Cream of Chix Soup or FF Broccoli Cheddar Soup
  • 1 Cup Fat-free Sour Cream
  • 32 Oz Ore-ida Hash Browns
  • 1 Tsp Garlic
  • 1 Tsp Black Pepper
  • Salt or Seasoned Salt, to taste
  • 8 Oz Canadian Bacon, cut into cubes
  • Lowfat Cheddar Cheese, optional, for sprinkling on top, NOT included in NI!!

1. In the blender or food processor, blend cottage cheese, soup and sour cream until smooth.

2. Pour frozen hash browns into a 9x13 glass pan sprayed with PAM. Sprinkle potatoes with garlic salt, seasoned salt and pepper. Sprinkle ham over potatoes, top with soup and cottage cheese mixture, and stir to combine. Sprinkle shredded cheese on top.

3. Bake at 350 for 45 minutes to an hour or until hot and bubbly.

4. OR - mix it all together and throw it in the crockpot on low for a few hours.


The original called for real ham and more of each of the cheeses, but I think it's just as creamy with a bit less.

I often make a half-recipe in an 8x8 pan. I find some use for that leftover 1/2 can of soup, LOL.

I've done this in the crockpot and it was ok, but a bit mushy for my tastes. I'll do it in the crock in a pinch, but I prefer it out of the oven.

I saw this recipe posted by Ericandus on the WW boards.

From MC, Per Serving: 196 Calories; 3g Fat (11.8% calories from fat); 15g Protein; 29g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 800mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Skip the Canadian Bacon - Per Serving: Per Serving: 151 Calories; 1g Fat (3.7% calories from fat); 9g Protein; 28g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 400mg Sodium.

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