A healthy outside starts with a healthy inside!

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

Frozen Fruit Smoothies

1 frozen banana, peeled and sliced
2 cups frozen strawberries, raspberries, or cherries
1 cup milk
1/2 cup plain or vanilla yogurt
1/2 cup freshly squeezed orange juice
2 to 3 tablespoons honey or to taste

  Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

Copyright 2003 Television Food Network, G.P. All rights reserved

Recent Posts


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