From Linda Cicero’s Cook’s Corner Column
Pittsburgh Potato Casserole
1 (2-pound) bag frozen shredded hash browns
1 (10 3/4-ounce) can cream of mushroom or chicken soup
1 (16-ounce) container sour cream (light or fat free OK)
1 small onion, chopped
4 cups shredded Cheddar cheese
Salt, pepper and cayenne, to taste1 (4-ounce) can or jar of green chiles or pimiento pieces (optional)
Heat oven to 375 degrees. Coat a 9-by-13-inch pan with vegetable oil spray.
Mix all ingredients in a large bowl, and spread evenly in prepared pan. Bake, covered, 30 minutes. Remove foil and bake 10 to 15 minutes more, until bubbly and browned. Let cool about 5 minutes before serving. Makes 12 servings.
Per serving: 234 calories (54 percent from fat), 14.2 g fat (8.4 g saturated, 3.8 g monounsaturated), 39.5 mg cholesterol, 11.3 g protein, 15.9 g carbohydrates, 1.2 g fiber, 398 mg sodium.