LIVE

Cheesy Potato Casserole

Rating: 3.67 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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!

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2011

Gallery

Recipe Summary

total:
1 hr 45 mins
Servings:
10

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.

    Advertisement

  • Place potatoes in a large pot, add water to cover and bring to a boil. Immediately drain and rinse with cold water; drain well. Return to the pot.

  • Meanwhile, whisk milk and cornstarch in a large saucepan. Bring to a boil over medium-high heat, whisking often until bubbling and thickened enough to coat the back of a spoon, 2 to 4 minutes total. Remove from the heat and stir in Cheddar, yogurt, onion, 1/2 teaspoon salt and pepper until combined. Pour the sauce over the potatoes and mix well. Spread evenly in the prepared pan.

  • Sprinkle the casserole with corn flakes. Using short bursts, coat the corn flakes with cooking spray; sprinkle with the remaining pinch of salt. Bake until browned and bubbling at the edges, about 1 hour. Let cool for 20 minutes before serving.

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

Advertisement

Reviews (3)

Read More Reviews
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
kpvestal
Rating: 5 stars
05/15/2012
Mother's day hit! I fixed this dish for Mother's Day and it was great! My mom makes the one that calls for cream of chicken soup a 16oz thing of sour cream etc. This one tasted JUST as good if not better than the original. The only problem I had was I did not dice the potatoes small enough which caused them to be a little hard. Pros: Just as tasty as the original but healthier! Cons: If you don't dice small enough the potatoes take a really long time to soften Read More
EatingWell User
Rating: 4 stars
06/10/2012
This is a great recipe. I also made a couple of substituions. I used sugar free almond milk 7 oz of white cheddar and 1 oz. of garlic jack gluten free flour and sliced organic yellow potatos and half boiled them before adding to the casserole. Instead of using corn flakes I just topped it with a light topping of yellow cheddar. Hopefully that cut the fat and calories even further because it's yummy Read More
EatingWell User
Rating: 4 stars
08/04/2013
Boil the potatoes much longer I thought it was odd to bring the potatoes to a boil and immediately remove them but I followed the directions. Of course they came out hard. Boil them much longer than the directions state. Read More
Advertisement
EatingWell User
Rating: 3 stars
11/06/2011
I'll give this another shot. I made this last night but next time there will be some changes. Instead of dicing I'll slice the potatoes and onions. It took much longer than the one hour mentioned to get them cooked and even then some were not completely cooked. Also keep a close eye when making the sauce. If it gets too thick before adding to the potatoes then they will seem dry. Read More
Maria Zuccarello
Rating: 4 stars
12/04/2011
Surprisingly Tasty I was a little skeptical at first about the recipe. Seemed like a mish mash of ingredients. But I decided to make it for a holiday pot luck anyway. It was gone in minutes! Everyone loved it. The only thing I changed as far a ingredients is that I used dry bread crumbs instead of corn flakes. I also used nonfat milk and reduced fat cheddar. So I think I slashed even more calories/fat than the original revamped recipe purported. I need to make this again. It went so fast the first time my husband didn't get a chance to try it! Poor guy! Pros: Easy to assemble Cons: Cons? Read More
EatingWell User
Rating: 2 stars
11/28/2015
Needs flavor and better directions The potatoes took twice as long to cook as stated. The potatoes end but with barely any flavor. I will use the recipe again but plan to add garlic and thyme. Pros: Semi-healthy Cons: Flavor directions Read More
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 04/14/2021