I will try using fresh potatoes.

Don't, fresh potatoes will turn gray and slimy. Yo could use baked potatoes though

I use fresh potatoes, peeled and chopped but I rinse them in a colander and cook them in the microwave for a few minutes and they never change color/turn gray.

Fresh potatoes work perfectly and there's no need to pre-cook. I had a bag that needed used so I shredded mine in the food processor and the then rung all the excess water out of them with a thin dish towel. I did this RIGHT BEFORE I was ready to make them and they never turned out grey or glue-like. This recipe is A-MAZING!

It says in the ingredient list 32 ounce

standard hashbrowns that this is made with is the 2 pound bag.

I used Stoneyfield Farms plain yogurt (which isn't Greek yogurt) and omitted the 1/2 cup of milk and it turned out perfect!

That is just how I have strained yogurt for years! Just line a little strainer with a coffee filter and let it sit for an hour!

Greek yogurt is a great substitute for sour cream!

Can vegetable broth be used in place of the 1/2 can low sodium chicken broth for a vegetarian option?

What's in Season All Salt?

Do you know the fat g, protein, carb g and fiber g? I am trying to figure out the weight watcher points equilavent.

I just figured the recipe using 2% kraft cheese and with 12 servings it was 3 pts. I am not sure what a serving size is since I haven't made it.

I just used the recipe builder and it is 3 Weight Watchers Points Plus if there are 12 servings from a 9x13 glass pan...

I roughly figured out the recipe for Weight watchers and it comes out to about 3 points a serving if the 9X13 pan serves 12. I also used low-fat milk, regular greek yogurt and regular sharp cheddar cheese. It looks yummy.. I will have to try it.

Thank you, Linda! I was wondering the same thing. =)

Then you can adjust the size of the font and make it easier to see/read! : ) And print, of course!

Then you can adjust the size of the font and make it easier to see/read! And print, of course!

I just made these but cut the recipe in 1/2. It was very tasty but We needed to cook ours longer and at a higher temp to get it finished. Over all I really liked it. YUMM!!

Thanks for the recipe. I'm starting to experiment with Greek yogurt in everything and I love it. I also have a 4 year old and 2 year old twins. And I think I'm the zany one!

I added all kinds of fresh vegs and grilled chicken. When I add the kitchen I either cook a whole chicken n debone it or just get chicken breast and just cook it til it's almost done then add the chicken n bake the whole thing. When I add vegs n chicken it usually makes 2 pans full of 9x13. My family loves it.

If I would use fresh potatoes should I pre-cook them?

What meal did you make this with? I'm trying to figure out what it would go best with :)

Oops sorry that was sweet baby rays crockpot chicken :)

I've never made this light version, but with the original version (Called funeral or Mormon potatoes around here), I usually serve it with ham. I'm sure these lighter ones would go just as well with ham.

Thanks for this light version. I'll have to try this next time I make them!

Do you think plain almond milk would work for a sub for milk?

Kaylin -- I bet it would! The only thing that might happen is that the texture of the yogurt might be a little different than if you were to cook directly after assembling (I know when I freeze yogurt and then defrost, the texture seems a bit less creamy) -- but the flavor should stay the same...if you try it, please write back and let us know how it goes! Inquiring minds always want to know! :)

Katie -- oh no, sorry! Both times I have made it, mine has turned out on the drier side rather than the wet side...but I like mine drier...did you use greek yogurt? Regular yogurt has more moisture than Greek -- it's fine to use regular, but you'll have to adjust the milk and broth accordingly. Or did you add veggies, that would have released water while baking? I did not defrost my hash browns before baking...my suggestion would just be to adjust the milk/broth next time you make it so that the liquids have a creamier texture before baking....I wish I could be more help, but I am very much a scientist in the kitchen and rarely follow exact recipes : /

Thaw your hashbrowns first. This should take care of the watery texture.

Same thing happened to me Katie. Liquidy and burned on the bottom. I threw it all out :(

You could use fat free cheddar cheese as well to make it even healthier, I have a full fat recipe and I love it but only make it once in awhile because of all the higher fat ingredients. This will be a great substitute!

I came up with 162 calories per serving. That's calculating 8 servings in a 9x13 pan

Had for breakfast this morning. Excellent!! I used Trader Joe's frozen hash browns, which are just over a pound per bag, so I cut all other ingredients in half. Baked at 350 for 55 minutes and let sit for 5. I highly recommend.

Yikes!!! For this to have happened so many times to so many people, I'm not quite sure what's wrong!? The only thing I can think (and this is my fault for not being more clear) is that you are using a small bag of hash browns rather than the large size (32 oz)...when you put the browns in the 9 X 13 pan the browns should lay about an inch thick....or that you used shredded hash browns instead of cubed...I'll update the recipe...if you use the smaller bag I would just cut the rest of the ingredients in half...and I have only made this with cubed, not shredded hash browns...I hope that solves the problem!?

I just made it using shredded hash browns and it turned out great! I cooked it 10 minutes longer than the recipe calls for, but it is delicious!

This sounds delicious! I usually buy the chicken broth that comes in the box since I use so much of it in my cooking. Out of curiosity, how many ounces was the can you used? I'm anxious to make this and want to make sure I use the right amount with the broth I have in my fridge. :)

Try rinsing and straining the hash browns in warm/hot water first, they tend to cook better that way and not be so watery. Or you could use the Simply potatoes from the refrigerated section of the grocery store.

I have made this twice and both times the yogurt curdled even though I mixed it VERY well with the other ingredients. Any one else?

Jennifer and Allison -- sorry this happened! I did some quick research and found that if you add cornstarch to the yogurt, heat it gently on the stove for a few min before adding to your baked dish it shouldn't curdle!? I've never had this problem -- sorry I ruined your dinner Allison, that was certainly never my intent! I'll experiment w/the cornstarch this weekend and rewrite to recipe if needed...thanks for your review!

Hi, I wish I would have printed the recipe when I first saw but I didn't so is there anyway you can email it to me??? Id love to give it a try!

thanks!

We've enjoyed this recipe several times. I add a bunch of extra ingredients (spinach, mushrooms, turkey bacon, all cooked) and cook it longer, but that is personal preference. I also halve the ingredients, using a 16 oz. bag of frozen shredded potatoes that I cook in spray oil (and cool) before mixing. Thank you for bringing back a meal I figured was lost due to the high calories! We LOVE IT!

Jazmyn - Although I have never tried it with chicken, a few readers have written in to say they have added chicken and veggies with great success! I'd love to hear how it turns out if you give it a try -- thanks for stopping by!

Looks great! I'll try it!

Note to The Spotted Lamb: Thank you for sharing this recipe with us and thank you for being so kind to address individual comments. Did you see that your recipe was featured on Pinterest today? Congrats!

I made this as stated in the recipe, however, I thought it got really dry...and not very creamy. The yogurt also curdled a bit, even though I added the flour as suggested in the recipe. I added another cup of cheese, but that didn't really help. Also, like other posters, the potatoes never seemed to get as soft as I normally like, even after baking longer. I guess I'm just used to the classic 'cream of' recipes.

Do the shredded hash browns need to be thawed or could they be thawed?

Try covering the casserole with a sheet of parchment the size of the pan for the first 25-40 minutes of baking. That keeps the potatoes moist and allows the starch from the potatoes to serve as the thickening agent without adding flour or cornstarch which will possibly give a gummy and undercooked floury taste to the casserole. I just made this with freshly grated russet potatoes and had absolutely no problems with drying or watering out and it turned out very similar to the photo. You could dice potatoes really small (1/2in or roughly chop) and get the same result. I reduced the heat to 325 and increased the cooking time to 1 hour and 15 minutes and my oven temp is absolutely calibrated. Using a convection could also cause the casserole to dry out. I used plain non-fat greek yogurt. Yum!

Katie here again! This popped up again in my pinterest and I am determined to make this work for me (taking into account all the new comments posted). Going to try defrosted shredded hashbrowns (I did use cubed the first two times I tried this) and 2% milk. Will report back when I do! :)

This dish was sooooo good! I can't wait to make it again!

Has anyone tried this with low fat cheese and milk? (I cannot have all that fat) But wondered if we eliminated the chicken broth (Half cup) and just replaced it with a tsp or two of chicken bouillon if it would work. You'd eliminate half cup of liquid, to compensate for the lower fat milk and cheese.

I made this the other night and it was good, but I felt it was lacking a certain kick. I just had it this morning, cold, and it was quite delicious! I think the flavors had slightly more time to meld.

Some changes I made was that I used a quarter cube of chicken bullion in 1/4 cup of water to sub for the chicken broth. I also only used one cup of Greek yogurt since people had said theirs turned out watery.

Thanks for the super simple, tasty recipe! Yours has been moved from my "Recipes to Try" board to my "Recipes that Worked" board on Pinterest. :)

I am making this this week! I will make extra "sauce" because I plan on adding diced ham and broccoli to make it a "one pot meal." If it is a success, I might add chicken, broccoli and a ranch seasoning packet. :)

I wonder how you got so good. This is really a fascinating blog, lots of stuff that I can Get into. One thing I just want to say is that your Blog is so perfect!

OMG! I modified a bit...cubed fresh potatoes...parboiled them and stuck them in the freezer to cool....carmalized onion with olive oil and a tiny bit of butter and garlic...cleared the leftover yumminess from the onions/garlic with a tad bit of water and added that to the potatoe mixture...added homeade bacon bits and fresh finely chopped spinach....and just added a bit of parsley and garlic powder. JUST THE MIXTURE BY ITS SELF WAS DEEELISH! Going to use this for a cold potatoe salad recipe too for sure! In the oven now. Praying its just right!

Was delicious!!! I substituted 1/2 cup of the yogurt for 1/2 cup of light whipped cream cheese. No Italian seasoning cuz I don't like that, but omg, so creamy and tasty! Ps I also used simply potatoes shredded hash browns, thawed.

DELICIOUS! I followed the recipe exactly using 32oz. of frozen, shredded hash browns and it was perfect for breakfast this morning with bacon & scrambled eggs. Thank you!

I'm planning to make this for company for breakfast, but after reading all of the comments just now I'm getting a little nervous that it isn't going to turn out.

Is there anything different to do if using fresh potatoes? I'll shred them in the food processor.

I'll also be using fresh yogurt (literally will be ready at the time I need to put together the casserole)....not sure if that will make any difference.

It turned out great!

Here's what I did differently -- my yogurt was a little runnier than store bought greek yogurt so I used the full amount but left out the milk. I microwaved my potatoes (2lbs weighed out then shredded in the food processor). After 40 minutes I pulled the casserole out and added extra cheese to the top and turned it up to 375. It cooked about 80 minutes total. We all loved it except for my 2 year old twins who wouldn't even take a bite. :)

What kind of cheese did you choose? I was thinking of a sharp cheddar, but the picture seems like you may have used something else? What all has everyone tried that's good?

These turned out great! So nice to not have pools of melted margarine/butter on top like the traditional recipe. No problem with curdling. Will definitely use this recipe again.

Can I use almond milk instead of 2% cow's milk?

do you need to thaw the hash browns before making? or just mix in frozen

I made this cutting fresh potatoes into little cubes. I soaked the cubed potatoes about a half hour then drained and dried the potatoes. I actually doubled the dry spices, because I'm still not a big fan of plain greek yogurt (but I'm trying). It was delicious, a little strong in flavor due to my doubling the spices, but still this was amazing! I'm making it again today!!

So, I was pretty concerned after reading all the posts. My wife had me buy fat-free cheddar, and we only had 1% milk in the house. used the 1% milk, but found 1/2 cup of regular cheddar. Used that, and 1/2 cup fat-free cheese. I cut back the chicken broth & milk a bit, and added 1 tbsp of chicken granules. I melted 2 tbsp of unsalted butter to make up for the milk fat. Lastly, I baked at 375 instead of 350. 55 minutes later - perfection! Worked like a charm. Thanks to everyone for all the warnings. It really helped.

Excellent recipe. I really enjoyed how these came out.

These turned out pretty good. Definately tasted "slim". Found myself wanting to add a bunch of not-slim ingredients like extra cheese and such!

I made mine with a 26 oz bag of frozen hashbrowns.
Thank you for the recipe!
xoxoMB

I was hesitant to try this recipe after reading some of the reviews, but the potatoes turned out great! I excluded the italian seasoning & added a 1/2 cup low fat sour cream. No curdling, no runny potatoes. I also didn't expect it to taste like the original potato casserole recipe, but it was very close in taste. I will be making this again!

Do you think it would work with Vegetable Broth instead? I'm a vegetarian and miss having these :0)

Didn't you're mothers teach you "if you can't say anything nice then don't say anything at all"?

Spotted Lamb thank you for your husbands service and you support!

I made this tonight with our Easter dinner. I put it in the crockpot and added an extra cup of cheese about 10 minutes before serving. It was VERY good!

Yummy, it's totally stunning.

Just had tonight and loved it!! One easy change I made to cut the cook time down was use individual ramekins that hold about 1.5 cups each... More crispy edges which were my favorite part!! Kept the oven temp the same but they were ready in about 45 minutes!!

If you can not print this recipe........put it into your bookmarks.........I do not have a printer.......use bookmarks all the time