Receta Lightened Up Cheesy Potato Casserole {Greek Yogurt}
The nice folks at Chobani recently sent me a ton of Greek yogurt. I am not a huge fan of eating Greek yogurt by itself, but I love to cook with Greek yogurt. The first thing I made with the yogurt was this Cheesy Potato Casserole.
I love potato casseroles, but they are full of fat and calories. I wanted to see how a potato casserole would taste with Greek yogurt instead of sour cream. How did it taste? Super delicious!
The casserole was super creamy. No one would ever know that this was made with Greek yogurt. By substituting Greek yogurt for the sour cream, I reduced the fat and calories and gave this casserole a lot of protein! I am making this a permanent substitution. The potatoes were some of the best I've made. I can't wait to make this again!
Lightened Up Cheesy Potato Casserole
serves 8-10
- 32oz bag frozen shredded hash browns
- 16 oz plain Greek yogurt
- 1 can cheddar cheese soup
- 1 can cream of chicken soup (98% fat free)
- 2 cups shredded cheddar cheese
- 1 tsp pepper
- 1/4 cup butter, melted
- 2 cups crushed cornflakes
- 1/4 cup butter, melted
Preheat oven to 375.
Mix together first 7 ingredients and spread into a lightly greased 9x13 pan. Combine crushed cornflakes and 1/4 cup butter. Spread over potatoes.
Bake uncovered for 45 minutes.
CONNECT WITH PLAIN CHICKEN