Best Saras Low Fat Creamy Cheesy Potatoes Recipes

CHEESY SHREDDED POTATO CASSEROLE (WITH LOW-FAT OPTION) + GIVEAWAY!

Steps:

• Pre-heat oven to 375 F. Grease a 13 x 9 inch casserole dish with butter or oil and set aside. Boil potatoes in a large pot of boiling water until fork tender (about 10 minutes). Drain potatoes and allow to cool until they are easy to handle. Shred potatoes using a box grater. Aside.
• While the potatoes are boiling, Whisk the cream cheese, sour-cream, milk, butter, garlic powder, salt and pepper. Add in the shredded potatoes, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and green onion. Stir mixture with a wooden spoon until well combined.
• Pour mixture into casserole dish and top with remaining cheese. Bake for 30-40 minutes or until cheese is bubbly.
• While the casserole is baking, chop 2 strips of bacon and cook in a small skillet on medium heat until crispy. Top baked casserole with bacon, green onion and cilantro.

SARA'S LOW FAT CREAMY CHEESY POTATOES

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.

CREAMY CHEESE POTATOES

Steps:

• In a 3-qt. slow cooker coated with cooking spray, combine the soups and butter. Stir in potatoes., Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in cheese and sour cream. Cover and cook 15-30 minutes longer or until heated through. If desired, top with additional shredded cheddar cheese and minced fresh parsley.

LOW FAT CREAMY CHEESY POTATO CASSEROLE

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.

LOW FAT CHEESY POTATO CASSEROLE

Steps:

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

BEST EVER SCALLOPED POTATOES - CREAMY, CHEESY, LOTS OF FLAVOR

Steps:

• In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I've found to prevent the potatoes from sticking & adds flavor).
• Chop the onion into very small pieces & set aside.
• In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
• Peel & Slice the Potatoes Thin.
• LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then ½ cup of CHEDDAR CHEESE.
• LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
• LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
• Sprinkle the chives evenly across the top.
• BAKE COVERED in the oven at 300 degrees for about 1½ hour.
• BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.

CHEESY POTATOES WITH SOUR CREAM

Steps:

• Place potatoes in a saucepan; cover with water. Cover and bring to a boil; cook until just tender, about 5 minutes. Drain well. In a bowl; combine 3 cups cheese, sour cream, soup, butter and 3 tablespoons chives. Add potatoes; stir gently until potatoes are coated., Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Sprinkle with remaining chives.

CREAMY CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees.
• Season potatoes to taste.
• Spray a casserole dish with non-stick cooking spray.
• In a bowl, combine milk, soup and sour cream.
• Combine potatoes with milk and soup mixture. Add 1 cup cheddar cheese.
• Spread evenly into casserole dish and push a tblsp of butter into the mixture at 4 different places. This will help to prevent sticking while the dish cooks. Top with remaining cheese.
• Bake for about 30-45 minutes or until cheese starts to brown.

SKINNY CHEESY POTATOES

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.