Last night I finished the final book in The Hunger Games Series, The Mockingjay. Oh and I stayed up until 1:30am in order to do so. As you can imagine my brain isn’t firing at 100% today which is probably good for anyone who hasn’t finished the books because otherwise I would jabber away about it. Instead, enjoy the cheesy goodness I am about to present to you.
The first time I had this potato dish was at a potluck at work. Emma brought it in and I immediately needed the recipe. It was so creamy, rich, and satisfying. But when I finally got around to making it on Sunday to go along with the ham, I decided to use Greek yogurt instead of sour cream. I love substituting sour cream, mayo and other similar ingredients with Greek yogurt! And no one else even noticed that it was a bit healthier :-).
Stay turned tomorrow for a fabulous bake sale featuring many of your favorite food bloggers, with all proceeds going towards The House of Mews Annual Food Drive! Get your bidding faces on.
CHEESY POTATO CASSEROLE
Makes 10-12 side servings
1 pkg. frozen hashbrowns (cubes), thawed
1 tsp salt
1/4 tsp pepper
1 can cream of chicken soup
2 cups shredded cheddar cheese
2 cups plain nonfat Greek yogurt
1/2 cup unsalted butter, melted
Minced onion to taste
2 cups crushed corn flakes
1/4 cup unsalted butter, melted
- Preheat oven to 350 degrees. Grease a 9×13-inch baking pan, set aside.
- In a large bowl, combine the potato mixture together and pour into prepared pan. Combine topping and sprinkle over the potato mixture.
- Bake for 45 minutes or until bubbly and the topping is golden.
Source: Adapted from Emma.