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Healthy Hashbrown Casserole By Jessy Yancey - March 28, 2007

Kristen Winston
  • minutes
  • Serves 4

INGREDIENTS

1

bag Southern-style frozen hashbrown potatoes

2 cups

sharp cheddar cheese, grated

3/4 tsp

salt

1 can

98% fat-free cream of celery soup

1/4 tsp

black pepper

1 1/2 cups

onion, chopped

1/4 stick

margarine, melted