"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Slim Potato Casserole, by Dustin & Joy Mitchell, is from Class of 2015,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (32 oz) 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
Preheat oven to 350º. Combine all ingredients into a large bowl. Grease a 9x13" glass or ceramic (no metal) baking pan with cooking spray. Pour potato mixture into baking pan and spread evenly. Bake uncovered for 55 minutes. (I have never encountered this, but if you are worried about the yogurt curdling, try mixing in 1.5 tbsp. of flour to the potato mixture before pouring into the baking pan)
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.
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