Post by Loupy on Nov 15, 2012 14:01:58 GMT -7
SLIM POTATO CASSEROLE
www.thespottedlamb.com/
INGREDIENTS:
1 (32oz) bag frozen SHREDDED Hash Browns
1 1/2 cups plain Greek Yogurt
1/2 cup Chicken Broth
1/2 cup Milk (at least 2%)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Season All Salt
1/2 tsp Italian Seasoning
1/2 tsp Black Pepper
1 cup Shredded Cheese (of your choice...but be sure it is NOT low-fat)
Salt and Pepper to taste
DIRECTIONS:
PreHeat Oven to 350 degrees.
Combine all ingredients into a large bowl.
Grease a 9 X 13 glass or ceramic (no metal!) baking pan with cooking spray.
Pour potato mixture into baking pan and spread evenly.
Bake uncovered for 55 min.
*Although this recipe is much lower in fat/calories than the traditional, it still needs some fat to make sure the ingredients bind while cooking...that is why I suggest 2% milk and regular cheese...if you use low fat everything, it will turn out watery....
*I have never encountered this, but if you are worried about the yogurt curdling, try mixing in 1.5 Tbs of flour to the potato mixture before pouring into the baking pan*
www.thespottedlamb.com/
INGREDIENTS:
1 (32oz) bag frozen SHREDDED Hash Browns
1 1/2 cups plain Greek Yogurt
1/2 cup Chicken Broth
1/2 cup Milk (at least 2%)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Season All Salt
1/2 tsp Italian Seasoning
1/2 tsp Black Pepper
1 cup Shredded Cheese (of your choice...but be sure it is NOT low-fat)
Salt and Pepper to taste
DIRECTIONS:
PreHeat Oven to 350 degrees.
Combine all ingredients into a large bowl.
Grease a 9 X 13 glass or ceramic (no metal!) baking pan with cooking spray.
Pour potato mixture into baking pan and spread evenly.
Bake uncovered for 55 min.
*Although this recipe is much lower in fat/calories than the traditional, it still needs some fat to make sure the ingredients bind while cooking...that is why I suggest 2% milk and regular cheese...if you use low fat everything, it will turn out watery....
*I have never encountered this, but if you are worried about the yogurt curdling, try mixing in 1.5 Tbs of flour to the potato mixture before pouring into the baking pan*
