Mock Cheesy Hash Brown Casserole Low Carb Recipes
CHEESY HASH BROWN CASSEROLE
Make and share this Cheesy Hash Brown Casserole recipe from Food.com.
Provided by moallen31
Categories Potato
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350.
- Mix everything together.
- Spread in 13x9 pan.
- Save some cheese for the top.
- Bake 15 minutes.
Nutrition Facts : Calories 558.6, Fat 37.8, SaturatedFat 19.3, Cholesterol 60.3, Sodium 317.3, Carbohydrate 44.1, Fiber 3, Sugar 4, Protein 15
MOCK CHEESY HASH BROWN CASSEROLE (LOW CARB)
This is a low carb version of Cracker Barrel's Cheesy Hash Browns, made with spaghetti squash. It is very flavorful, with a great "comfort food" texture and a little crunch. The squash can be microwaved to save time.
Provided by ORTNmom
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
- When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
- While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
- When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
- Pour soup mixture over squash and stir well. Top with remaining cheese.
- Bake at 350 degrees for 30 minutes or until cheese is browned.
LOW CARB LOW FAT SPAGHETTI SQUASH MOCK HASH BROWN CASSEROLE AKA
Make and share this Low Carb Low Fat Spaghetti Squash Mock Hash Brown Casserole Aka recipe from Food.com.
Provided by College Girl
Categories Breakfast
Time 55m
Yield 1 squash, 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the spaghetti squash. Pierce the rind 4-5 times with a sharp knife. Place in oven-proof pan. Bake in preheated 375 degree oven until soft, 1 - 1 1/2 hours. Remove from oven and reduce heat to 350 degrees. (Alternatively, place pierced squash on paper-towel lined plate and microwave 10-12 minutes.).
- When the squash is cool enough to handle, slice lengthwise. Scoop out seeds and discard. Fork the squash into strands and place in buttered casserole dish.
- While squash is baking, mix together soup, sour cream, chopped onion, garlic, and 1/4 cup of cheese.
- When strands of squash have been placed into casserole dish, toss with melted butter and sprinkle with salt and pepper to taste (I use almost no salt as the cheese tends to be salty enough).
- Pour soup mixture over squash and stir well. Top with remaining cheese.
- Bake at 350 degrees for 30 minutes or until cheese is browned.
VERY CHEESY, HEALTHY HASH BROWN CASSEROLE
I am in love with Cracker Barrel's Hasbrown Casserole, but not the 500 calories per serving! I took the "copycat" recipe and tweaked it a bit so it is much healthier, while still maintaining its cheesy wonderfulness!
Provided by Health Nut 101
Categories Breakfast
Time 50m
Yield 1 dishful, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Thaw hashbrowns and mix all ingredients together.
- Bake for 40 minutes, stirring the casserole halfway through baking time.
- Broil for 5 minutes or until top is browned.
Nutrition Facts : Calories 91.1, Fat 0.5, SaturatedFat 0.3, Cholesterol 2.9, Sodium 27.8, Carbohydrate 18.9, Fiber 1.8, Sugar 3.3, Protein 3.1
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