Description
Spiralized potatoes, creamy soup, and cheese bake into a hearty breakfast casserole. Topped with crispy onions for extra crunch!
Ingredients
Units
Scale
- 4 large russet potatoes (1 kg) russet potatoes
- 24 oz (680 g) gluten-free cream of mushroom condensed soup
- 1 1/2 cups (355 ml) non-fat Greek yogurt
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes
- 1 cup (237 ml) shredded mild white cheddar cheese
- 1/3 cup (24 ml) dried minced onion
- salt and pepper
Instructions
- Preheat oven to 375°F (190°C).
- Set aside a 13×9 casserole dish.
- Peel and spiralize the potatoes using a spiralizer. Trim the noodles, place in a large bowl, cover with cold water, and soak for 20 minutes.
- In a large mixing bowl, combine the gluten-free cream of mushroom condensed soup, Greek yogurt, garlic powder, paprika, red pepper flakes, and shredded cheddar. Season with salt and pepper to taste.
- Drain the potatoes in a colander and pat dry with a paper towel.
- In a very large mixing bowl, combine the spiralized potatoes and soup mixture. Toss until well coated. Pour into the casserole dish.
- Top the casserole with salt and pepper.
- Bake in the center of the oven for 10 minutes. Sprinkle 1/2 cup dried minced onion over the top. Bake for another 35 minutes, until bubbly, golden brown, and the potatoes are soft but still have bite.
- Cool for 10 minutes before serving.
Notes
- For even crispier onions, toast them lightly in a dry pan before sprinkling on top.
- If you don’t have a spiralizer, you can use a box grater or mandoline to create thin potato shreds.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 10
- Cholesterol: 30