# Ingredient List:
→ Potato Base
01 - 1 (28 oz) bag frozen shredded hash brown potatoes, thawed
02 - 1 ½ cups reduced-fat shredded cheddar cheese
03 - ½ cup diced yellow onion
04 - 2 cloves garlic, minced
05 - ½ teaspoon kosher salt
06 - ¼ teaspoon ground black pepper
→ Lightened Sauce
07 - 1 ½ cups plain Greek yogurt (2% or nonfat)
08 - ¾ cup low-sodium chicken or vegetable broth
09 - 1 tablespoon olive oil
10 - 1 tablespoon all-purpose flour
11 - ½ teaspoon onion powder
12 - ½ teaspoon garlic powder
→ Topping
13 - 2 cups cornflakes, lightly crushed
14 - 2 tablespoons melted unsalted butter
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, approximately 3 minutes. Add minced garlic and cook for 1 minute more.
03 - Sprinkle flour over the onion mixture and stir constantly for 1 minute to form a light roux base.
04 - Gradually whisk in chicken or vegetable broth until smooth and thickened, about 2–3 minutes.
05 - Remove from heat and stir in Greek yogurt, onion powder, garlic powder, salt, and pepper until creamy and fully combined.
06 - In a large bowl, combine thawed hash browns, shredded cheddar cheese, and prepared yogurt sauce. Mix thoroughly until well incorporated.
07 - Spread the potato mixture evenly throughout the prepared baking dish.
08 - In a small bowl, toss crushed cornflakes with melted butter until evenly coated. Sprinkle the mixture uniformly over the casserole.
09 - Bake uncovered for 40–45 minutes, until the casserole is bubbly and the topping is golden brown.
10 - Allow the casserole to cool for 5–10 minutes before serving to set the layers.
