This Cheesy Skinny Hashbrown Casserole is packed with potatoes, cheddar cheese, onions and lightened up with nonfat Greek yogurt, you’ll never know it’s lightened up!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
- 24 oz. frozen, shredded hash browns or fresh shredded potatoes ( I use Great Value)
- 2 cups nonfat plain or Greek yogurt ( I use Chobani)
- 1/2 medium yellow onion, diced
- 1 cup reduced fat cheddar cheese ( I use Velveeta Shreds)
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 (10 oz) can healthy request cream of chicken soup (condensed)
Instructions
- Preheat oven to 350 degrees.
- Spray a skillet pan with non stick cooking spray and sauté diced onion until onion is transparent and a little brown on the edges then set aside.
- In a large mixing bowl combine, nonfat yogurt, soup (without water), 3/4 cup cheese, salt, pepper, garlic powder and onion. Mix until well combined.
- Fold in hash browns. Stir until all ingredients have been incorporated.
- Spray a 9×13 baking dish with non stick cooking spray and pour hash brown mixture into dish.
- Cook for 35-40 minutes or until hash browns are nice and tender. Take out of the oven and add the additional 1/4 cup cheese and place back into oven until cheese is melted about 5 minutes.
Makes 8 (1/8th of 9×13 dish) servings
4 WW Points™ per serving
Notes
- You can make casserole up to 24 hours in advance. Follow directions up until #5 and then cover it and store it in the refrigerator until you are ready to cook it.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 19mgSodium: 427mgCarbohydrates: 16gNet Carbohydrates: 15gFiber: 1gSugar: 3gProtein: 10g