I've been making this casserole for years, and it has become a family favorite. I whisk together the melted butter, soup, and sour cream and then add to the potatoes, cheese, and onions. However, my recipe calls for less melted butter (3/4 stick melted margarine/butter) in the casserole and crushed potato chips on top instead of corn flakes. I use the Healthy Request cream of chicken soup to reduce fat and sodium and reduced fat sour cream (NOT fat free) to lighten it a bit. You do not miss the extra fat grams or salt because the cheese offsets that. Instead of chopped onion, I use 5-6 chopped green onions. I mix half the cheese into the casserole and reserve the other half for topping the casserole towards the end of the baking time and placing the crushed chips on top of the cheese. My recipe calls for baking at 350 degrees for 50 minutes and then topping with the remaining cheese and crushed chips and baking for 10 minutes more so that the topping doesn't get burned. This is a great side to serve with ham, and the leftovers are delicious alongside eggs for breakfast.
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I've been making this casserole for years, and it has become a family favorite. I whisk...