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


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