Slim Potato Casserole
Would you believe that this gorgeous-looking potato casserole has no butter, no sour cream, no condensed soup, and is every bit as tasty and creamy as the original recipe we all know and love?
Would you believe that this gorgeous-looking potato casserole has no butter, no sour cream, no condensed soup, and is every bit as tasty and creamy as the original recipe we all know and love?
- 1/2 cup milk
- salt & pepper to taste
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1 cup shredded cheese
- 1 bag hash browns frozen
- 1/2 can low sodium chicken broth
- 1 1/2 - 2 cups plain greek yogurt
- 1 tsp italian seasoning (or 1/3 tsp each of basil, parsley, & oregano)
- 1/2 tsp season all salt
- Carbohydrate 13.0424401568231 g
- Cholesterol 15.556250001268 mg
- Fat 5.03816421916211 g
- Fiber 0.664354676380753 g
- Protein 6.7375493754083 g
- Saturated Fat 2.91945857836149 g
- Serving Size 1 1 serving (139g)
- Sodium 389.242656255072 mg
- Sugar 12.3780854804424 g
- Trans Fat 0.447620156297932 g
- Calories 123 calories
Step-by-step
- preheat oven to 350 degrees
- in a large bowl, combine all of the ingredients until well incorporated
- spray a 9x13 inch baking pan with cooking spray
- spread potato mixture evenly in baking pan
- place in oven and cook for about 35 minutes until bubbly
- ENJOY!!
Frozen potatoes carry excess surface moisture inside their packaging. Drain thawed hash browns in a colander and press them firmly with paper towels before mixing. Skipping this moisture removal step results in a watery sauce that fails to thicken in the oven.
Plain Greek yogurt replaces traditional heavy dairy products here. Whisk the yogurt, milk, and chicken broth thoroughly with the garlic powder, onion powder, black pepper, and season all salt before introducing the potatoes. This prevents pockets of dry spices.
Preheat the baking environment to 350 degrees Fahrenheit. Coat a standard 9x13 inch glass or metal baking pan with cooking spray to prevent sticking along the edges. Spread the combined mixture evenly into the corners.
Bake uncovered for 35 minutes. Watch for bubbling edges and a light golden crust across the top. Cool the finished dish for 10 minutes before portioning into eight servings. Store leftovers in an airtight container in the refrigerator for up to three days.
