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 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
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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.
Makes 12 servings.
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| Calories - 250 |
| Total Fat - 18g |
| Cholesterol - 47.5mg |
| Potassium - 265mg |
| Sodium - 452mg |
| Total Carbohydrates - 17g |
| Protein - 6.5g |
| Fiber - 1g |
| Calcium - 15% |
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Serving size: 1/12 casserole.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
Mary makes this comment
Thursday, 06 October 2011