“Hash Brown” Casserole

Click to enlarge (shown with sausage)

Click to enlarge (shown with sausage)

We’ve all tasted and love that well-known hash brown casserole.  I certainly see no reason we low-carbing folks can’t still have it even though we can’t eat those real hash browns.  The only changes needed here were substituting cauliflower for the potatoes and a low-carb mushroom soup for commercial soup, thus making it OK for Induction.  This is also great with crumbled, cooked pork sausage on top!  I keep a double batch of this soup made up in my freezer all the time, frozen in plastic drink cups in 1 cup amounts.  It’s awfully convenient to just pop one out and defrost or put it right into the simmering pot.  Here’s my recipe with necessary low-carb changes.  This is Induction friendly, too!  Sometimes I add 1 lb. browned pork sausage to this and turn it into a main dish (pictured with sausage actually)  No meat is calculated into the nutritional info below, however.  This is such a large recipe I cook a half recipe unless I have company.


1 c.  finely chopped green onion

1 c.  (4oz) grated cheddar cheese

2 T.  butter melted

1/4  tsp. pepper

3      10 oz. pkgs frozen cauliflower, coarsely chopped like hash browns (or 1 head fresh, cooked and chopped)

1/2 c. sour cream

1 c.  Dottie’s Mushroom Soup for Recipes (http://www.genaw.com/lowcarb/cream_of_mushroom_soup.html)

1/2 tsp.  paprika for topping


Preheat oven to 350º.   Mix first 7 ingredients in a bowl.  Spray glass baking dish.  Pour mixture into greased dish and bake at 350º for 30 minutes or until bubbly and “hash browns” are tender but not reduced to mush.


Makes 9   1-cup servings, each has:

190   calories

15.94 g  fat

7.36 g  carbs

2.78 g  fiber

6.28 g  protein

4.58 g  NET CARBS

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