A traditional favorite that tastes just like the original, but has less fat and calories.
1 cup Plain Mountain High Yoghurt
1 10¾-oz. can cream of chicken soup
½ cup butter, melted and
cooled slightly
½ cup chopped onion
1 teaspoon salt
Black pepper
1 27-oz. package frozen hash brown potatoes, thawed
1 cup crushed corn flakes
¼ cup butter, melted
In a large glass or ceramic bowl, mix yoghurt, soup, ½ cup melted butter, onion, salt, and black pepper to taste. Add hash browns and mix well to coat evenly. Pour mixture into a greased 9x13-inch baking dish.
In a small bowl, combine corn flakes with ¼ cup melted butter. Top casserole with corn flake mixture. Bake uncovered at 350ºF for 45-60 minutes until golden brown on top.
1 cup Plain Mountain High Yoghurt
