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  • Kaylee James

    Rustic Cheesy and Crispy Potato Casserole 5 lbs of baked russet potatoes (I recommend organic, since you'll be eating the skin), chopped into 3/4" inch cubes grated Parmesan cheese shredded sharp white cheddar cheese Greek yogurt milk (I used skim) green onions, chopped seasonings: salt, pepper, powdered mustard, onion & garlic powder; I also add a couple of dashes of cayenne pepper 'cause I love my spice, but that's optional

  • desiree henson

    Rustic Twice Baked Potato Casserole from THE YUMMY LIFE

  • Little Miss Berry

    Rustic twice baked potato casserole w/ parmesan, white cheddar cheese, & greek yogurt.

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5-6 potatoes diced with skin on; 3-4 TBS olive oil; 1/4 c parm cheese; 1 1/2 tsp paprika; 3/4 tsp garlic powder; 1/2 tsp season salt; 1/4 tsp pepper. 425 on sprayed foil lined cookie sheet. 45 min stir every 15 min

Weight Watchers Chicken and Cheese Casserole

Weight Watchers Chicken and Cheese Casserole 6 point!! Servings: 8 Ingredients: 2 cups cooked macaroni 2 cups chicken breasts, chopped 2 cups cream of mushroom soup, undiluted,2 cups skim milk ,8 ounces low-fat cheddar cheese 1 Preheat oven to 350 degrees. 2 In a large casserole, combine all ingredients, mixing well. 3 Bake,covered, 35-45 minutes. 4 Remove cover; bake 10-15 minutes longer. 5 Serve immediately