DinnerEasy

Quick and Easy Potato Casserole

Name: Quick and Easy Potato Casserole
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 3 1/2 Yukon Gold potatoes, very thinly sliced; 1 cup onion, quartered and thinly sliced; 1 cup shredded reduced-fat sharp cheddar cheese; 1/2 teaspoon Italian herb seasoning; 1/2 cup stock or low-sodium broth; 1 1/2 teaspoons Dijon mustard; 1/2 teaspoon garlic salt; nonstick cooking spray

This potato dish packs lots of flavor with reduced-fat cheddar cheese, onions, Italian herb seasoning, and Dijon mustard.

45 min6 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 serving

168

Calories

Protein

25g

Carbs

Fat

Fiber

Sugar

230mg

Sodium

Saturated Fat 2 g · Cholesterol 14 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

Yukon Gold potatoes, very thinly sliced
3 1/2
onion, quartered and thinly sliced
1 cup
shredded reduced-fat sharp cheddar cheese
1 cup
Italian herb seasoning
1/2 teaspoon
stock or low-sodium broth
1/2 cup
Dijon mustard
1 1/2 teaspoons
garlic salt
1/2 teaspoon
nonstick cooking spray

Instructions

1
Spray an 8-inch microwave-safe baking dish with nonstick cooking spray. Place 1/3 of the potatoes and 1/2 of the onions on the bottom of the dish and sprinkle with 1/3 the cheese and 1/2 the herbs.
2
Repeat layers, then top with the last 1/3 of the potatoes, layering potatoes so that there is a solid layer of potatoes with no gaps; sprinkle with remaining cheese.
3
Stir together stock, Dijon mustard, and garlic salt, and pour over the potatoes.
4
Cover with plastic wrap and microwave on HIGH until internal temperature registers 165 °F on a food thermometer, about 20 minutes.
5
Use oven mitts or a towel to remove dish from microwave; carefully remove cover due to steam build-up and serve.

Notes

•Use regular salt and a dash of garlic powder in place of garlic salt if you like.
•To make a Tex-Mex potato casserole, omit Dijon mustard and garlic salt. Layer potatoes with 1 (4 ounce) can diced green chilies and 1/2 cup canned black beans. Use reduced fat cheddar or Mexican cheese blend. Add 1 teaspoon chili powder, 1 teaspoon dried cilantro, and 1/2 teaspoon ground cumin to broth. Cook as directed above. Delicious served with avocado wedges.

Source: USDA MyPlate Kitchen · Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit

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