These Skinny Cheesy Potatoes are a much healthier version of a Midwestern classic.
Materials
- 1 32-ounce bag hash brown potatoes, frozen shredded or diced, slightly thawed
- 3 cups riced cauliflower, frozen slightly thawed
- 1½ cups lowfat cottage cheese
- 1 cup nonfat Greek yogurt
- 1 cup low sodium chicken broth
- 1¾ cup shredded Sharp Cheddar made with 2% milk 3/4 cup reserved
- 2 large eggs
- ¼ c dried minced onion
- ½ tsp pepper
- 2 tsp Lawry’s Seasoned Salt or your favorite all purpose seasoning should work
- 1 tsp garlic powder
- cooking spray I use olive oil cooking spray
- salt & pepper to taste
Instructions
- Preheat oven to 375 degrees.
- In a large bowl add the hash browns, riced cauliflower, cottage cheese, 1 cup sharp cheddar, seasoned salt, pepper, eggs, Greek yogurt, and chicken broth. Mix together VERY well.
- Spray a 9×13 casserole dish well with cooking spray. Add cheesy potato mixture, and spread evenly into the dish. Top with the remaining 3/4 cup sharp cheddar cheese. Spray top of the casserole with some more cooking spray to prevent cheese from sticking. Cover tightly with aluminum foil.
- Bake for 40 minutes covered. Remove aluminum foil, turn the oven up to 425, and let the cheese brown up for another 15-20 minutes.
Notes
serving size: 1/2 heaping cup
Calories: 134 Fat: 3.9g, Saturated Fat: 1.9g, Carbohydates: 15g, Fiber: 2g, Sugar: 1.6g, Protein: 10.1g
Weight Watchers Points: 3 Points