Hash Brown Casserole with Tofu, Onions, and Cheese

 

Ingredients: 

 

1 (10.75-ounce) can condensed 30% reduced-sodium , 98% fat-free cream of mushroom soup, undiluted 

 

1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided 

 

1 (32-ounce) package frozen Southern-style hash brown potatoes 

 

12 Tofu slices 

 

1 cup chopped onion 

 

2 garlic cloves, minced 

 

1/2 cup chopped green onions 

 

1/2 cup fat-free sour cream 

 

1/2 teaspoon salt 

 

1/4 teaspoon freshly ground black pepper 

 

Cooking spray

Directions:  

 

Cook Tofu in a large nonstick skillet over medium heat until crisp. Remove tofu from pan, and crumble. 

 

Add some cooking spray. Add 1 cup onion and garlic to pan, and cook for 5 minutes or until tender, stirring frequently. 

 

Stir in the potatoes, then cover and cook for 15 minutes, stirring occasionally. 

 

Combine crumbled Tofu, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. 

 

Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. 

 

Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight. 

 

Preheat oven to 350°. Remove casserole from refrigerator; let stand at room temperature 15 minutes. 

 

Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

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