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Greek Potato Casserole

5 | 4 Reviews
Total Time:Prep: 20 min. Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Cheryl Woodson, Liberty, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 11, 2023

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


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.
    • TEST KITCHEN APPROVED

    Greek Potato Casserole

    5 | 4 Reviews Add your review
    Yield:8 servings
    Prep:20 min
    Cook:40 min
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    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
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    Directions

    1. In a large bowl, combine the first 8 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.

    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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