SLIM POTATO CASSEROLE:

By dette

Here is a recipe that I came up with, out of necessity, one lazy weekend morning...it is a wonderfully awesome alternative to the classic hash brown casserole!! No canned soups, no sour cream and every bit as tasty as the original -- in fact, I prefer this recipe to the original...perhaps it's because I know I can eat that much more without the guilt :) I hope you give this recipe a try and let me know what you think!?

I found and interesting fact: Never bake with metal pans when using yogurt, the yougurt's acidity will react with the metal and result in bad taste! Use glass or ceramic instead.
You can find more info about cooking/baking with yogurt here

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

Preparation

Step 1

*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....

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.

*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*