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Cheesy Potato Casserole

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 25 mins
Total time 1 hr
Yield

Serves 10 (serving size: 3/4 cup)

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 update this dish.

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

Nutrition Information

  • calories 237
  • fat 8.2 g
  • satfat 3.3 g
  • monofat 2.8 g
  • polyfat 1.1 g
  • protein 9 g
  • carbohydrate 32 g
  • fiber 3 g
  • cholesterol 15 mg
  • iron 3 mg
  • sodium 350 mg
  • calcium 148 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.