Weight Watchers Potato Casserole

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This super simple Weight Watchers potato casserole is hearty, delicious, and indulgent. The whole family will love this simple casserole recipe!

weight watchers potato casserole recipe

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If you like indulgent recipes but are also on Weight Watchers, this recipe will be a perfect fit! It’s great for Weight Watchers and there are points calculated for all three myWW programs below, but it’s also really hearty!

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.

A close up view of the finished weight watchers potato casserole ready to eat.

Weight Watchers Points Information

Check out the points below which are calculated per serving, so you know how to track this one on your particular plan!

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.

For most of the plans the majority of the points are coming from the potatoes. There’s no real substitute for those so it’s not really possible to cut out obvious points. Feel free to let us know in the comments below if you make changes that you think others will like!

One serving of this potato casserole for Weight Watchers is 1 piece. Cut the pan into 6 equal servings when it has cooled so you know how much / how little goes into a serving!

The full pan of the finished potato casserole ready to cut and serve.

What do I serve with this delicious potato casserole?

We usually have this potato casserole with a salad 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.

Here’s what you’ll need to make this Weight Watchers potato casserole

You can find the full amounts and nutritional information in the printable recipe card at the bottom of the post. If you make any changes, substitutions, or alterations you’ll need to recalculate the points on this recipe for yourself to be sure that they come out accurately.

A serving of the finished casserole ready to be devoured.

You may wish to do that anyway since different brands of products can have varying point values on Weight Watchers.

For this tasty recipe we’ll need cooking spray, frozen shredded hash browns, 50% reduced fat sharp cheddar cheese, salt and pepper, eggs, frozen corn, and some scallions.

That’s it! If you like a little spice in your recipes you can feel free to add some chopped jalapeños or some cayenne pepper. That would be a nice little boost of flavor and spice if you like!

Another slice of the finished  recipe ready to eat.

How to make potato crusted casserole:

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.

A finished slice of the recipe ready to eat.

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!

Looking for more casserole recipes?

You are in luck! If you are looking for incredible dinner options try out these recipes below.

Featured image showing the finished weight watchers potato casserole with a fork, ready to be eaten.

Weight Watchers Potato Casserole

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This super simple Weight Watchers potato casserole is hearty, delicious, and indulgent. The whole family will love this simple casserole recipe!

Ingredients

  • Cooking Spray
  • 1 lb Frozen shredded hash brown potatoes, thawed
  • 1 1/4 Cup 50% Reduced Fat Shredded Cheddar Cheese
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 8 Large Eggs
  • 2 Cups Frozen Corn Kernels
  • 1/2 Cup Uncooked Scallions, Chopped

Instructions

  1. First, heat the oven to 425°F and coat an 11x7 inch baking pan with non-stick spray.
  2. Next, spread the potatoes out onto a layer of paper towels and squeeze them to remove as much moisture as you can.
  3. 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.
  4. Bake that crust at 425 degrees F until it's lightly browned.
  5. Now, remove the crust from the oven and reduce the temperature to 375 Degrees F.
  6. 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.
  7. 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!
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 284Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 267mgSodium 822mgCarbohydrates 26gFiber 3gSugar 3gProtein 16g

As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.

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One Comment

  1. 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!

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