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Plus+ 6 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 prepared pan.
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
Cheesy Potato Casserole
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