Cheesy Potato Casserole Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ann Taylor Pittman
From the Kitchen of…Kimberly Holland, Associate Digital Editor In Scottsboro, Alabama, Kimberly's grandfather is the cheesy potato casserole chef. Rather than using sodium-loaded canned soup, we made our own creamy sauce to u
Ingredients
2 1/2 tablespoons canola oil, divided
1 cup diced onion
1 cup diced red bell pepper
1 (32-ounce) bag frozen Southern-style hash brown potatoes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 2/3 cups 1% low-fat milk
2 tablespoons all-purpose flour
2/3 cup plain fat-free Greek yogurt
4 ounces 2% reduced-fat extra-sharp cheddar cheese, finely shredded (about 1 cup)
Cooking spray
3 cups cornflakes
1 1/2 tablespoons melted butter
Instructions
Preheat oven to 350 °.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.
Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place cornflakes in a medium bowl; drizzle with butter and remaining 1 1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350 ° for 35 minutes or until bubbly around the edges and topping is crisp.
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