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Healthy Hashbrown Casserole

VegetarianDiner-StyleLow-Fat

Time: 1 hour 5 minutes

Yield: 10 servings

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About

Healthy Hashbrown Casserole does what seems like the impossible: takes a classic hashbrown casserole and simply makes it healthy. That's right: the taste you crave without all the guilt! All it takes is a few swaps to low-fat versions of the ingredients that make up the creamy, tangy sauce and some mushrooms to add both heartiness and extra nutrition, and bam! You are on your way to the crispy, cheesy, fluffy, and oh-so-satisfying taste of hashbrown casserole. Indulgence and nourishment go hand-in-hand with Healthy Hashbrown Casserole.

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Ingredients

  • 12 ounces 2% Greek yogurt
  • 1 cup low-fat milk
  • 1/2 cup reduced-fat sour cream
  • 3 tablespoons unbleached all-purpose flour
  • 2 pounds frozen shredded hashbrowns, thawed
  • 1 cup extra-sharp cheddar, shredded
  • kosher salt, to taste
  • ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, chopped
  • 1 pound baby Bella mushrooms, sliced
  • 3 large cloves garlic, minced
  • 2 tablespoons panko breadcrumbs
  • 1/4 teaspoon ground nutmeg, optional
  • 1-2 tablespoons fresh parsley or chives, chopped, for garnish

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Coat a 9x13-inch baking dish with cooking spray.

Step 3 -In a large bowl, whisk together the yogurt, the milk, the sour cream, and the flour.

Step 4 -Stir the hashbrowns, 1/2 cup of the cheddar, the salt, and the pepper into the sour cream mixture.

Step 5 -In a large skillet over medium-high heat, melt the butter.

Step 6 -Add the onions to the melted butter and cook, stirring often, until they are soft and lightly browned, about 6-8 minutes.

Step 7 -Add the mushrooms to the onions and cook, stirring often, until the mushrooms are wilted, and the onions begin to brown, about 10 minutes. If the pan gets too hot or the onions are browning too quickly, add a splash of water.

Step 8 -Stir the garlic into the veggie mixture and cook until fragrant, about 1 minute.

Step 9 -Stir the veggie mixture into the hashbrown mixture to combine.

Step 10 -Evenly spread the hashbrown mixture into the prepared baking dish.

Step 11 -Sprinkle the casserole with the remaining cheese, the breadcrumbs, and the nutmeg.

Step 12 -Bake until the top is a deep golden-brown, about 45 minutes.

Step 13 -Sprinkle with the parsley or the chives and serve.

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