Weight Watchers Cheesy Potatoes
These super simple Weight Watchers cheesy potatoes are hearty, delicious, and indulgent. The whole family will love this simple casserole recipe!
If you like indulgent recipes but are also on Weight Watchers, this recipe will be a perfect fit! It’s great for Weight Watchers yet it’s also really hearty!
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Why you’ll love this recipe
My whole family loves to eat together and I really like when that means I can make one recipe for everyone. There’s no need to cook two separate meals so that I can have something that suits my diet and my family can have something delicious.
Courtesy WW Point Calculation
- Be sure to calculate the points value of the foods and recipes you eat in the app.
- Always add ingredients and serving sizes and don’t rely on the nutrition facts in the recipe.
- Accuracy will come from the information you input on the app.
Ingredients for this recipe
Cooking Spray: To prevent sticking.
Hash brown potatoes: Frozen, shredded, and thawed.
Cheddar Cheese: Shredded, reduced fat.
Salt: For seasoning.
Black Pepper: For seasoning.
Eggs: Binds the ingredients.
Corn Kernels: Frozen.
Scallions: Chopped and uncooked.
How to make Weight Watchers Cheesy Potatoes
Step 1: In a mixing bowl, combine the potatoes, 1/2 cup of cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. When that is well combined, press the mixture into the pan and up the sides of the dish to create a crust.
Step 2: Bake that crust at 425 degrees F until it’s lightly browned.
Step 3: Remove the crust from the oven. Reduce the temperature to 375 Degrees F.
Step 4: In your mixing bowl combine the eggs, remaining cheese, the rest of the salt and pepper, and whisk. Stir in the scallions and the frozen corn.
Step 5: Add that mixture into the potato crust and bake for about 30 minutes. Let the casserole stand for 5 minutes before you cut and serve it!
Storage suggestions
To store this dish, place leftovers in an airtight container and keep in the fridge for up to 4 days. You can also freeze it for up to 3 months.
Reheating Tips
To reheat, thaw your serving if it’s been frozen, then warm up in the oven or the microwave.
Common Questions
We usually have this potato casserole with a salad or Crockpot Pot Roast when serving it at lunch or dinner. You could also serve this recipe for breakfast and serve it with some fresh fruit salad!
There’s nothing that goes poorly with this indulgent and hearty meal. It’s your basic, filling, hearty fare so it can be paired with just about anything.
Other casserole dishes to try
You are in luck! If you are looking for incredible dinner options try out these recipes below.
Weight Watchers Enchilada Casserole, Weight Watchers Cheeseburger Casserole, Pepperoni Pizza Casserole Recipe, Weight Watchers Taco Casserole, Crockpot Tater Tot Casserole.
Weight Watchers Cheesy Potatoes
Ingredients
- Cooking Spray
- 1 lb Frozen shredded hash brown potatoes thawed
- 1 ¼ Cup 50% Reduced Fat Shredded Cheddar Cheese
- 1 tsp Salt
- ½ tsp Black Pepper
- 8 Large Eggs
- 2 Cups Frozen Corn Kernels
- ½ Cup Uncooked Scallions Chopped
Instructions
- First, heat the oven to 425°F and coat an 11×7 inch baking pan with non-stick spray.
- Next, spread the potatoes out onto a layer of paper towels and squeeze them to remove as much moisture as you can.
- In a mixing bowl, combine the potatoes, 1/2 cup of cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. When that is well combined, press the mixture into the pan and up the sides of the dish to create a crust.
- Bake that crust at 425 degrees F until it’s lightly browned.
- Now, remove the crust from the oven and reduce the temperature to 375 Degrees F.
- In your mixing bowl combine the eggs, remaining cheese, the rest of the salt and pepper, and whisk. Stir in the scallions and the frozen corn.
- Add that mixture into the potato crust and bake for about 30 minutes. Let the casserole stand for 5 minutes before you cut and serve it!
This was basically good but pretty bland. I will make it again, but with the following changes: after the crust is baked, spread some dijon mustard on it. To the filling, add some chopped red pepper, cooked spinach, diced onion, and herbs (basil, thyme…whatever). I think that will jazz it up. I’d also switch out the cheese…maybe feta or gruyere just to do something a bit different. But this is a good basic recipe for a breakfast or lunch!