Greek Potato Casse­role

Tangy yo­gurt, ar­ti­chokes, olives and feta give clas­sic potato casse­role a Greek twist.

Simple & Delicious - - ON THE MENU -

—Cheryl Wood­son, Lib­erty, MO

Prep: 20 min. • Bake: 40 min. Makes: 8 serv­ings

1 can (14 oz.) wa­ter-packed ar­ti­choke hearts, rinsed, drained and chopped 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 3/4 cup plain yo­gurt 1 pkg. (4 oz.) crum­bled tomato and basil feta cheese 3 Tbsp. pit­ted Greek olives, chopped 2 Tbsp. minced chives 1 tsp. le­mon-pep­per sea­son­ing 1/8 tsp. pep­per 1 pkg. (24 oz.) re­frig­er­ated mashed po­ta­toes

TOP­PING

1/2 cup panko (Ja­pa­nese) bread crumbs 1/4 cup grated Parme­san cheese 2 Tbsp. but­ter, melted 1 tsp. minced fresh rose­mary or 1/2 tsp. dried rose­mary, crushed

1. In a large bowl, com­bine the first eight in­gre­di­ents. Stir in mashed po­ta­toes. Trans­fer to a greased 11x7-in. bak­ing dish.

2. Com­bine top­ping in­gre­di­ents; sprin­kle over casse­role.

3. Bake, un­cov­ered, at 350° un­til golden brown, 40-45 min­utes.

3/4 CUP 250 cal., 13 g fat (9 g sat. fat),

29 mg chol., 752 mg sod., 24 g carb.,

4 g fiber, 9 g pro.

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