Vegetarian Recipes Vegetarian Holiday & Occasion Recipes Vegetarian Thanksgiving Recipes Vegetarian Thanksgiving Side Dish Recipes Cheesy Potato Casserole 4.3 (4) 4 Reviews The original version of this cheesy potato casserole stars canned soup, full-fat sour cream, a stick of butter and a crust of crushed potato chips. We lightened it considerably by using a homemade white sauce instead of canned soup and swapping nonfat Greek yogurt for the sour cream. Crushed corn flakes replace the potato chips. All in all, we slashed 200 calories, 25 grams of fat (12 grams saturated) and 170 milligrams of sodium per serving. Dig in! By Carolyn Malcoun Carolyn Malcoun As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on April 22, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 25 mins Additional Time: 1 hr 20 mins Total Time: 1 hr 45 mins Servings: 10 Yield: 10 servings, about 3/4 cup each Nutrition Profile: High-Calcium Bone-Health Healthy Pregnancy Healthy Aging Vegetarian Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Canola oil cooking spray 2 pounds red potatoes, diced 1 cup low-fat milk 2 tablespoons cornstarch 8 ounces sharp Cheddar cheese, shredded (about 2 cups) 1 cup nonfat Greek yogurt 1 medium onion, chopped 1/2 teaspoon plus a pinch of salt, divided ½ teaspoon freshly ground pepper 2 cups crushed unsweetened corn flakes Directions Preheat oven to 350 degrees 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. Tips Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 1 day. Let the casserole stand at room temperature while preheating the oven. Proceed with Step 4. Originally appeared: EatingWell Magazine, November/December 2011 Rate It Print Nutrition Facts (per serving) 236 Calories 9g Fat 30g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size about 3/4 cup Calories 236 % Daily Value * Total Carbohydrate 30g 11% Dietary Fiber 2g 8% Total Sugars 5g Added Sugars 1g 2% Protein 11g 22% Total Fat 9g 11% Saturated Fat 5g 23% Cholesterol 24mg 8% Vitamin A 498IU 10% Vitamin C 11mg 12% Folate 97mcg 24% Sodium 402mg 17% Calcium 211mg 16% Iron 4mg 24% Magnesium 35mg 8% Potassium 505mg 11% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.