A healthy outside starts with a healthy inside!

Book an Appointment

"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

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


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