Cheesy Potato Casserole

• 2 1/2 tablespoons canola oil, divided
• 1 cup diced onion
• 1 cup diced red bell pepper
• 1 (32-ounce) bag frozen Southern-style hash brown potatoes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 2/3 cups 1% low-fat milk
• 2 tablespoons all-purpose flour
• 2/3 cup plain fat-free Greek yogurt
• 4 ounces 2% reduced-fat extra-sharp cheddar cheese, finely shredded (about 1 cup)
• Cooking spray
• 3 cups cornflakes
• 1 1/2 tablespoons melted butter

1. Preheat oven to 350u0b0.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion and bell pepper; saute 5 minutes. Add potatoes; cover, reduce heat to medium, and cook 8 minutes or until potatoes begin to brown, stirring occasionally. Stir in salt and black pepper.
3. Combine milk and flour, stirring with a whisk. Add milk mixture to pan; cook 3 minutes or until thick and bubbly, stirring frequently. Remove pan from heat. Stir in yogurt and cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
4. Place cornflakes in a medium bowl; drizzle with butter and remaining 1 1/2 tablespoons oil, and toss to coat. Sprinkle cornflakes over potato mixture. Bake at 350u0b0 for 35 minutes or until bubbly around the edges and topping is crisp.

canola oil, onion, red bell pepper, frozen southern, kosher salt, black pepper, milk, flour, yogurt, cheddar cheese, cooking spray, cornflakes, butter

Taken from www.myrecipes.com/recipe/cheesy-potato-casserole (may not work)