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Greek Potato Casserole

The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. —Cheryl Woodson, Liberty, Missouri
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup plain yogurt
  • 1 package (4 ounces) crumbled tomato and basil feta cheese
  • 3 tablespoons pitted Greek olives, chopped
  • 2 tablespoons minced chives
  • 1 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon pepper
  • 1 package (24 ounces) refrigerated mashed potatoes
  • TOPPING:
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter, melted
  • 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Directions

  • In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish.
  • Combine topping ingredients; sprinkle over casserole.
  • Bake, uncovered, at 350° until golden brown, 40-45 minutes.

Test Kitchen tips
  • The yogurt and feta add a little tang to this potato casserole.
  • Be sure to use panko-style bread crumbs for an extra-crunchy topping.
  • Nutrition Facts
    Nutrition Facts: 3/4 cup equals 250 calories, 13 g fat (9 g saturated fat), 29 mg cholesterol, 752 mg sodium, 24 g carbohydrate, 4 g fiber, 9 g protein.

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