Ingredients

1 tablespoon olive oil plus 2 teaspoons for greasing baking dish
1 cup diced sweet onion
2 cups sliced baby bello mushrooms, or mushrooms of choice
3 cups shredded Yukon gold potatoes, or potatoes of choice
1/4 teaspoon salt
1 teaspoon black pepper
3/4 cup plain yogurt (nonfat, low-fat or regular, as desired)

Directions

Preheat oven to 375 F. Grease 9-inch round (or similar size) glass baking dish.

Heat 1 tablespoon of olive oil in a 12-inch nonstick frying pan. Add onions and mushrooms and saute for 5 minutes or until onions and mushrooms are softened.

Remove from heat; add potatoes, salt and pepper, and stir in yogurt. Pour into prepared baking dish and bake for 60 minutes, or until potatoes are browned on top and cooked through. Makes 6 servings.

Nutrition information using plain nonfat yogurt, per serving: 130 cal., 4 g total fat (0.5 g saturated), 0 mg chol., 130 mg sodium, 19 g carbo., 2 g dietary fiber, 4 g pro.

Nutrition information using plain low-fat yogurt, per serving: 130 cal., 4.5 g total fat (1 g saturated), 5 mg chol., 130 mg sodium, 19 g carbo., 2 g dietary fiber, 4 g pro.

Nutrition information using plain yogurt, per serving: 140 cal., 5 g total fat (1 g saturated), 5 mg chol., 125 mg sodium, 19 g carbo., 2 g dietary fiber, 4 g pro.