Gruyère & Pea Cheesy Potato Casserole
Prep: 15 minutes plus standing
Bake: 40 minutes • Serves: 8
1-1/2 cups low-fat cottage cheese, drained
1/2 cup less-sodium chicken broth
1 bag (20 ounces) refrigerated shredded hash brown potatoes
1 container (6 ounces) plain nonfat Greek yogurt
2 cups shredded Gruyère cheese
1/2 cup frozen peas
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced green onions
1/4 cup unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups cornflakes, lightly crushed
1.Preheat oven to 375°; spray 8-1/2 x 11-inch baking dish with cooking spray. In large bowl, stir cottage cheese and broth; fold in potatoes, yogurt, Gruyère cheese, peas, Parmesan cheese, onions, 2 tablespoons butter, salt and pepper. Spread potato mixture in prepared dish.
2.In medium bowl, stir cornflakes and remaining 2 tablespoons butter; spread over potato mixture. Bake casserole 40 minutes or until golden brown and potatoes are tender; let stand 10 minutes. Makes about 8 cups.
Approximate nutritional values per serving (1 cup):
344 Calories, 17g Fat (10g Saturated), 52mg Cholesterol,
770mg Sodium, 29g Carbohydrates, 3g Fiber, 20g Protein
Chef Tip:
Gruyère cheese can be swapped with Cheddar or Monterey Jack cheese and/or peas can be swapped with broccoli florets.
Casserole can be prepared through step 1, covered and refrigerated up to 1 day in advance; let stand 30 minutes at room temperature before proceeding with step 2.