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Cheesy Potato Casserole
6 SmartPoints Per Serving
Preheat oven to 350°F. Coat a 9-by-13-inch (or similar-size) baking dish with cooking spray.
Place potatoes in a large pot, add water to cover and bring to a boil. Immediately drain and
rinse with cold water; drain well. Return to the pot.
Meanwhile, whisk milk and cornstarch in a large saucepan. Bring to a boil over medium-high
heat, whisking often until bubbling and thickened enough to coat the back of a spoon, 2 to 4
minutes total. Remove from the heat and stir in Cheddar, yogurt, onion, 1/2 teaspoon salt and
pepper until combined. Pour the sauce over the potatoes and mix well. Spread evenly in the
Sprinkle the casserole with corn flakes. Using short bursts, coat the corn flakes with cooking
spray; sprinkle with the remaining pinch of salt. Bake until browned and bubbling at the
edges, about 1 hour. Let cool for 20 minutes before serving.
Makes 10 Servings (3/4 Cup Per Serving)
233 cal, 11g protein, 8g fat, 30g carbs, 2g fiber
Canola oil cooking spray
2 pounds red potatoes, diced
1 cup low-fat milk
2 tablespoons cornstarch
8 ounces sharp Cheddar cheese, shredded
1 cup nonfat Greek yogurt
1 medium onion, chopped
1/2 teaspoon plus a pinch of salt, divided
1/2 teaspoon freshly ground pepper
2 cups crushed unsweetened corn flakes
DASH Diet Recipes