Hash Brown Casserole

2013-05-02
  • Yield : 10 servings
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Cinnamon Roll Bread Pudding

  • Spiced Venison with Parsnip Puree and Parsley Oil

  • Bonfire Smoky Mary

Nutritional Info

This information is per serving.

  • Calories

    216 calorie
  • Fat

    8.5 grams
  • Saturated Fat

    5.5 grams
  • Cholesterol

    26 milligrams
  • Sodium

    503 milligrams
  • Carbohydrate

    25 grams
  • Fiber

    2 grams
  • Protein

    11 grams
  • Sugar

    5 grams

Ingredients

  • Nonstick cooking spray, for coating baking dish
  • 12 ounces 2-percent Greek yogurt
  • 1 cup lowfat (1-percent) milk
  • 1/2 cup reduced-fat sour cream
  • 3 tablespoons unbleached all-purpose flour
  • 2 pounds frozen shredded hash browns, thawed
  • 1 cup shredded extra-sharp Cheddar (4 ounces)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, chopped
  • 1 pound sliced cremini (baby bella) mushrooms
  • 3 large cloves garlic, minced
  • 2 tablespoons panko breadcrumbs
  • 1/4 teaspoon ground nutmeg, optional
  • 1 to 2 tablespoons chopped fresh parsley or chives, for garnish

Method

Step 1

Preheat the oven to 375 degrees F. Coat a 9- by 13-inch baking dish with cooking spray. 

Step 2

Whisk together the yogurt, milk, sour cream and flour in a large bowl. Stir in the hash browns, 1/2 cup of the Cheddar, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside. 

Step 3

Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring often, until soft and lightly browned, about 10 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are wilted and the onions begin to brown, about 10 minutes more. If the pan gets too hot, add a splash or two of water as needed. Stir in the garlic and cook for 1 minute. Stir the vegetables into the hash brown mixture to combine. 

Step 4

Spread the mixture evenly in the prepared dish. Sprinkle with the remaining 1/2 cup cheese, the breadcrumbs and nutmeg if using. Bake until a deep golden brown, about 45 minutes. 

Step 5

Sprinkle with parsley and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *