Cheesy Potato Casserole
The original version of this cheesy potato casserole stars canned soup, full-fat sour cream, a stick of butter and a crust of crushed potato chips. We lightened it considerably by using a homemade white sauce instead of canned soup and swapping nonfat Greek yogurt for the sour cream. Crushed corn flakes replace the potato chips. All in all, we slashed 200 calories, 25 grams of fat (12 grams saturated) and 170 milligrams of sodium per serving. Dig in!
Source: EatingWell Magazine, November/December 2011
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 1 day. Let the casserole stand at room temperature while preheating the oven. Proceed with Step 4.
Nutrition Facts
Serving Size: about 3/4 cup
Per Serving:
236 calories; protein 11g; carbohydrates 29.8g; dietary fiber 2.2g; sugars 5g; fat 8.5g; saturated fat 4.6g; cholesterol 24.4mg; vitamin a iu 498.2IU; vitamin c 11.2mg; folate 96.6mcg; calcium 211.4mg; iron 4.3mg; magnesium 34.9mg; potassium 504.8mg; sodium 402.2mg; thiamin 0.3mg; added sugar 1g.
Exchanges:
2 starch, 1 high-fat meat