Mother-in-Law Cheesy Potatoes

Comfort food at its best. I've made some changes to my mother-in-law's recipe - waaaaay less butter and substituting greek yogurt for sour cream. This is a half recipe (to reduce tossing uneaten spoiled leftovers). Perfect for two adults for a meal, plus leftovers for the week.

Cheesy Potatoes

16 oz frozen hashbrowns
2 to 3 Tbsp butter or margarine
6 to 8 oz greek yogurt or sour cream
1 can condensed soup - cream of celery, cream of potato, or cream of mushroom
1 cup shredded sharp cheddar cheese
1/4 cup onion, diced (optional)
garlic, pressed our powder (optional)

Makes 9 servings

Place butter or margarine in your baking pan and melt in oven while preheating to 375 degrees. 

Mix the remaining ingredients in any order in a large bowl.

Remove pan and tilt to coat pan with melted butter.

Distribute butter on bottom of pan as best you can before dumping your potatoes mix in (not all in one corner). Leaving the butter in the bottom of the pan lets all the edges and bottom get nice and crispy - no more arm wrestling for the corner pieces.

Bake at 375 until brown on top. (I forgot to time it but will next time)

Verdict: Husband says "these are just like my moms, except there's not a puddle of grease on my plate". Exactly what I was going for. I would like to eventually come up with a healthier substitute for the can of condensed soup while keeping the flavor. Shredding your own potatoes may be worth the extra effort too.