Cheesy Potato Casserole

4.3

(4)

4 Reviews

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

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Sylvia Geiger, M.S., RD

Cook Time:

25 mins

Additional Time:

1 hr 20 mins

Total Time:

1 hr 45 mins

Servings:

Yield:

10 servings, about 3/4 cup each

Nutrition Profile:

High-Calcium Bone-Health Healthy Pregnancy Healthy Aging Vegetarian

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Ingredients

Canola oil cooking spray
2 pounds red potatoes, diced
1 cup low-fat milk
2 tablespoons cornstarch
8 ounces sharp Cheddar cheese, shredded (about 2 cups)
1 cup nonfat Greek yogurt
1 medium onion, chopped
1/2 teaspoon plus a pinch of salt, divided
½ teaspoon freshly ground pepper
2 cups crushed unsweetened corn flakes

Directions

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

Originally appeared: EatingWell Magazine, November/December 2011

Nutrition Facts (per serving)

236	Calories
9g	Fat
30g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size about 3/4 cup
Calories 236
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 2g	8%
Total Sugars 5g
Added Sugars 1g	2%
Protein 11g	22%
Total Fat 9g	11%
Saturated Fat 5g	23%
Cholesterol 24mg	8%
Vitamin A 498IU	10%
Vitamin C 11mg	12%
Folate 97mcg	24%
Sodium 402mg	17%
Calcium 211mg	16%
Iron 4mg	24%
Magnesium 35mg	8%
Potassium 505mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Cheesy Potato Casserole

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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