*This recipe has really surprised me with its popularity! Please feel free to share my recipe on your own blog, I just ask that you please link it back to this post as a reference for the original Slim Potato Casserole -- thanks!*
Here is a recipe that I came up with, out of necessity, one lazy weekend morning...it is a wonderfully awesome alternative to the classic hash brown casserole!! No canned soups, no sour cream and every bit as tasty as the original -- in fact, I prefer this recipe to the original...perhaps it's because I know I can eat that much more without the guilt :) I hope you give this recipe a try and let me know what you think!?
You can find more info about cooking/baking with yogurt here
1 (32oz) bag frozen SHREDDED Hash Browns
1 1/2 cups plain Greek Yogurt
1/2 cup Chicken Broth
1/2 cup Milk (at least 2%)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Season All Salt
1/2 tsp Italian Seasoning
1/2 tsp Black Pepper
1 cup Shredded Cheese (of your choice...but be sure it is NOT low-fat)
Salt and Pepper to taste
*Although this recipe is much lower in fat/calories than the traditional, it still needs some fat to make sure the ingredients bind while cooking...that is why I suggest 2% milk and regular cheese...if you use low fat everything, it will turn out watery....
PreHeat Oven to 350 degrees.
Combine all ingredients into a large bowl. Grease a 9 X 13 glass or ceramic (no metal!) baking pan with cooking spray. Pour potato mixture into baking pan and spread evenly. Bake uncovered for 55 min.
*I have never encountered this, but if you are worried about the yogurt curdling, try mixing in 1.5 Tbs of flour to the potato mixture before pouring into the baking pan*