Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Hash Brown Casserole

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







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

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.
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.

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.

Sprinkle with parsley and serve.

From Food Network Kitchens











Recent Posts


Tags

goat cheese dressing lime Fruit Smoothie MACA quesadillas chia seeds chili honey sandwiches peaches cauliflower crust lemon yogurt chicken salad gnocchi cucumbers Chicken pie crust ACV green beans Bartlett pears Beet-and-Apple Salad sourdough bread Honey Chipotle cucumber stir-fry Easy Frittata eggplant pomegranate clove medjool dates Salsa kalamata olives Zucchini Parmesan Crisps Cinnamon Salmon gluten free pumpkin puree vanilla bean Italian seasonings grapes cranberries spicy salmon oregano almond butter cloves peppers cashews almond milk eggs parsley summer roasted beets Wraps roasted veggies pastry cream quinoa white beans pomegranate molasses Arugula Citrus Roasted Shrimp black bean mayo onion garlic Squash Giada's Herbed Quinoa Glaze dr axe soup ham paprika Southwestern Salsa heavy cream hash browns red wine vinegar sweet potatoes Roast Chicken hoisin sauce white wine vinegar raisins Ginger Shallot roasted Roasted Brussels Sprouts Gazpacho tomato paste spinach cashew curry powder sugar Kiwi rosemary pear beets pasta Guacamole macaroni salad cambozola avocados Gruyère cheese apricots cumin apple cider vinegar greek yogurt sage leaves tomato juice brussel sprouts bacon croissants protein powder carrots garbanzo beans thyme salad chard leaves roasted carrots bell peppers coconut chicken broth horseradish casserole sunflower seeds mushrooms Broccoli pumpkin cheese gorgonzola potato pistachios croutons zucchini Guacamole Toast pecans Reggiano Cheese vegetables oranges hummus Cauliflower Pizza Carrot olive oil banana Chicken and Broccoli Stir-Fry tomatoes apple Organic 3-Bean & Vegetable Soup tahini berries walnuts Almonds Lemon juice bell pepper butter


Archive