Cheesy Potato Casserole

Ingredients

• 2 1/2 tablespoons canola oil, divided 
• 1 cup diced onion 
• 1 cup diced red bell pepper 
• 1 (32-ounce) bag frozen Southern-style hash brown potatoes 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon black pepper 
• 1 2/3 cups 1% low-fat milk 
• 2 tablespoons all-purpose flour 
• 2/3 cup plain fat-free Greek yogurt 4 ounces 2% reduced-fat extra-sharp cheddar cheese, finely shredded (about 1 cup) 
• Cooking spray 3 cups cornflakes 
• 1 1/2 tablespoons melted butter

Directions

1. Preheat oven to 350°.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.

3. Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

4. Place cornflakes in a medium bowl; drizzle with butter and remaining 1 1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350° for 35 minutes or until bubbly around the edges and topping is crisp.

Fuente: My Recipes

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