Greek Potato Casserole Recipe: How to Make It
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
Keywords
- greek potato casserole
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
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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