Low Fat Cheesy Potato Casserole Recipes

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together in a 9x13 casserole dish.
• Bake for 45 min to 1 hour, uncovered.

Steps:

• Mix sour cream, cottage cheese, about 1/2 the cheddar, garlic, salt, pepper& basil in large mixing bowl.
• Add potatoes and onions, mix well.
• Pour mixture in a 13 by 9 pan that you sprayed with Pam.
• Pat down with the back of your spatula.
• Sprinkle remaining cheese over top.
• In a baggie, crush corn flakes and then add some salt, pepper and garlic powder and toss around a bit.
• Sprinkle corn flake mixture over top of cheese.
• Bake 375 for about an hour.

Steps:

• Mix all together, put into 9x13inch pan, top with bread crumbs. Bake 45 min @ 350.

Steps:

• Preheat oven to 375; F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
• Heat butter and olive oil in a large pan or skillet and saute mushrooms and shallots until softened and tender. 3-5 minutes.
• Add minced garlic, thyme and sage, season with salt and pepper, and cook for another 1 minute, or until fragrant.
• Pour in white wine and cook for another 3 minutes, or until liquid has mostly evaporated.
• Remove from heat and set aside.
• Arrange 1 layer of potato slices on the bottom, then add a layer of sauteed mushrooms.
• Repeat with remaining vegetable layers.
• In a small bowl, whisk the chicken stock into the cream of mushroom soup, then pour mixture over the mushrooms and potatoes, tapping the baking dish against the counter to make sure the liquid gets in between the vegetables.
• Sprinkle the cheeses over the top, cover with aluminum foil and place baking dish in oven.
• Bake for 40 minutes, then uncover and bake for another 20 minutes.
• Remove from oven and let cool 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream of chicken soup, cream cheese, and milk together in a saucepan over medium heat and cook until the cheese is completely melted and the liquid is heated through, about 5 minutes.
• Spread hash brown potatoes into a casserole dish; pour soup mixture over the potatoes.
• Bake in preheated oven until the edges begin to brown, about 1 hour and 15 minutes.
• Sprinkle Cheddar cheese over the dish; let the cheese melt as the dish cools slightly before serving, about 10 minutes.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended. Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
• Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.

Steps:

• Boil cubed potatoes for 20 to 25 minutes, until just tender. Drain.
• Melt fat-free margarine in a saucepan; saute onion until tender.
• In a measuring cup, combine milk and flour; add to onions.
• Cook and stir a minute or two until thickened.
• Turn off heat and stir in yogurt, 1/2 cup cheddar cheese, spicy mustard, 1 tablespoon Parmesan, salt, pepper and green onion.
• It's okay that the cheese doesn't melt at this step.
• In a mixing bowl, combine hot cooked potatoes and onion/cheese sauce.
• Pour into casserole dish that has been sprayed with Pam.
• Sprinkle remaining 1/2 cup cheddar and 1 Tablespoon Parmesan cheese over top.
• Bake in preheated 350 degree Fahrenheit oven for about 15 minutes until bubbling.
• Cool for about 5 minutes to thicken before serving.

Steps:

• Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
• Heat oven to 350°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
• Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.