Ahh, my favorite Midwestern staple that you’re sure to find at every get together, pot luck, or BBQ. They’re a perfect side for a turkey or ham dinner, cheeseburgers, grilled chicken… pretty much anything. 3 point
ingredients:
1 32-ounce bag hash brown potatoes, frozen shredded or diced, slightly thawed
3 cups riced cauliflower, frozen slightly thawed
1½ cups lowfat cottage cheese
1 cup nonfat Greek yogurt
1 cup low sodium chicken broth
1¾ cup shredded Sharp Cheddar made with 2% milk 3/4 cup reserved
2 large eggs
¼ c dried minced onion
½ tsp pepper
2 tsp Lawry’s Seasoned Salt or your favorite all purpose seasoning should work
1 tsp garlic powder
cooking spray I use olive oil cooking spray
salt & pepper to taste
Instructions:
Preheat oven to 375 degrees.
In a large bowl add the hash browns, riced cauliflower, cottage cheese, 1 cup sharp cheddar, seasoned salt, pepper, eggs, Greek yogurt, and chicken broth. Mix together VERY well.
Spray a 9×13 casserole dish well with cooking spray. Add cheesy potato mixture, and spread evenly into the dish. Top with the remaining 3/4 cup sharp cheddar cheese. Spray top of the casserole with some more cooking spray to prevent cheese from sticking. Cover tightly with aluminum foil.
Bake for 40 minutes covered. Remove aluminum foil, turn the oven up to 425, and let the cheese brown up for another 15-20 minutes.