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Hash Brown Casserole

Hash Brown Casserole
PREP TIME
15 min
COOK TIME
1h 5 min
YIELDS
10 servings

Super comforting dish with crisp and cheesy top. The Greek yogurt and milk keep it light, yet luscious. The sharpness of the cheese allows you to use a little for a lot of flavor. The cremini mushrooms provide a savory element to make it heartier. And the little touch of butter adds a just-right richness.

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Ingredients

Nonstick cooking spray, for coating baking dish
12
oz 2% Greek yogurt
1
cup lowfat (1%) milk
½
cup reduced-fat sour cream
3
Tbsp unbleached all-purpose flour
2
lb(s) frozen shredded hash browns, thawed
1
cup shredded extra-sharp Cheddar (4 oz)
Kosher salt and freshly ground black pepper
2
Tbsp unsalted butter
2
large yellow onions, chopped
1
lb(s) sliced cremini (baby bella) mushrooms
3
large cloves garlic, minced
2
Tbsp panko breadcrumbs
¼
tsp ground nutmeg, optional
1
- 2 Tbsp chopped fresh parsley or chives, for garnish
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Directions

Step 1

Preheat the oven to 375ºF. 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.

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My rating for Hash Brown Casserole
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