Healthier (gluten-free) cheesy potato casserole

amycal

My sister in law really likes these potatoes and she is on a gluten-free diet. This version is healthier than the original primarily because I used the most natural ingredients I could find (although not sure if the soup was 100% "CLEAN")

Cascadian Farm Organic Hash Brown potatoes (5 cup bag)
raw Sweet potato 200-250 grams
Gluten Free Cafe cream of mushroom soup
plain non-fat Greek Yogurt 16 ounces
2 cups shredded 2% milk-fat cheddar cheese
butter 3 tablespoons (separated)
green onion
gluten-free crispy brown rice cereal


Preheat oven to 350. Spray 9x13 glass dish with cooking spray. Thaw hash brown potatoes. Shred sweet potato.
Melt butter. Stir all ingredients except 1 tablespoon butter and rice cereal together in large bowl.
Pour potato mixture into glass dish. Mix remaining 1 tablespoon butter with rice cereal and top the potatoes. Bake about 60 minutes.


They turned out really good and my whole family enjoyed them as much as the original version!