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Hash brown casserole with potato chips on top
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Weight Watchers Creamy Hash Brown Casserole

Shredded hashbrowns with a creamy sour cream and shredded cheese filling, topped with potato chips.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side dishes/main meals
Keyword: hash brown casserole, weight watchers
Servings: 9 people

Ingredients

  • 3 tbsp Light butter substitute I used I Can’t Believe It’s Not Butter, light
  • 1 small onion diced
  • 8 oz Nonfat plain Greek yogurt
  • 8 oz Light sour cream
  • 1 can 10.5 oz 98% fat-free cream of celery soup
  • ⅔ cup Reduced-fat shredded cheese
  • ½ tsp Garlic powder
  • 30 oz Frozen shredded hash browns thawed
  • 1 tsp Table salt
  • 2.5 oz Low-point potato chips broken into pieces (I used Kettle Brand Air Fried)
  • ½ tsp Black pepper
  • 1 Egg optional for structure

Instructions

  • Preheat oven to 350F. Grease a medium-sized casserole dish. In a small skillet, melt the butter substitute and cook the onions for 3 to 4 minutes or until translucent.
  • Combine the cooked onions with the remaining ingredients except for the potato chips. Stir until all of the ingredients are dispersed and the hash browns are completely coated.
  • Transfer the mixture to the prepared casserole dish and top with crushed potato chips.
  • Bake for 45 minutes or until the shredded potatoes are cooked and the chips on top are extra crunchy and golden. Be careful not to overcook because the yogurt can begin to separate.

Notes

6 WW points per serving

Nutrition

Serving: 190g | Calories: 183kcal | Carbohydrates: 27g | Protein: 7.9g | Fat: 5.9g | Saturated Fat: 2.2g | Cholesterol: 27mg | Sodium: 416mg | Potassium: 472mg | Fiber: 2.5g | Sugar: 1.6g | Calcium: 120mg | Iron: 0.7mg