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The Honolulu Advertiser
Posted on: Wednesday, March 17, 2010

Feast for Easter with a light potatoes O'Brien casserole

 •  'Ham' from chicken

By Elaine Magee

Hawaii news photo - The Honolulu Advertiser

Lightened O'Brien potato casserole makes a great side dish for your Easter ham.

Elaine Magee

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Q. I would like a lighter potato recipe to try for this year's Easter Dinner. Thought you might have a suggestion or two.

A. Many families across the country make some version of this popular potato side dish on Easter, but the truth is it complements many different entrees, not just ham. It's easy to throw together, you don't even need to peel or slice potatoes, and it's always a crowd pleaser.

To make it light, reduced-fat condensed cream soup is used along with a nonfat or light sour cream and the stick of melted butter normally added has been completely eliminated. Along with switching to reduced-fat sharp cheddar cheese, the potato casserole is topped with crushed light potato chips instead of regular chips.

You can make this casserole ahead of time. Just cover the dish and store in refrigerator until you are ready to bake it.

Original recipe contains 345 calories, 25 grams fat, 15 grams saturated fat and 73 milligrams of cholesterol per serving.


• 8 cups frozen potatoes O'Brien or Southern-style hash brown potatoes, partially thawed (one 18-ounce bag)

• 1 1/4 cups light or nonfat sour cream

• 1 cup chopped green onions (white and part of green) or chopped white onions

• 10 1/2-ounce can Healthy Request condensed cream of chicken soup (cream of mushroom soup can be substituted)

• 1/4 cup fat-free half and half (lowfat milk can be substituted)

• 2 1/4 cups (10 ounces) shredded reduced fat sharp cheddar cheese

• 1/4 teaspoon black pepper

• 2 ounces reduced-fat Ruffles potato chips, crushed (or other light potato chip)

Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with canola cooking spray.

In large bowl, combine all ingredients except potato chips (potatoes, light or nonfat sour cream, onions, condensed cream soup, fat-free half and half, shredded cheese and pepper).

When mixture is blended well, spread into prepared dish and top with crushed potato chips. Bake until casserole is golden and bubbling (about 30 minutes).

Makes 12 servings.

Per serving: 180 calories, 9 g protein, 23 g carbohydrate, 6 g fat, 3.6 g saturated fat, 1 g monounsaturated fat, 1 g polyunsaturated fat, 20 mg cholesterol, 2 g fiber, 306 mg sodium. Calories from fat: 30 percent. Omega-3 fatty acids = .1 gram, Omega-6 fatty acids = .8 gram. Weight Watchers POINTS = 4

NOTE: If you want to make a smaller batch for a regular dinner and not a holiday meal or potluck, Use half of the amount of each of the ingredients and spread the mixture into a 9-inch square or round baking dish. Bake for 30 minutes or until bubbling and golden.

Elaine Magee is a registered dietician. Learn more at http://www.recipedoctor.com.