Hash Brown Casserole
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
340 g
Greek Yogurt (2-percent)1 cup
Milk (lowfat 1-percent)1 cup
Sour Cream (reduced-fat)3 tbsps
Unbleached All-Purpose Flour2 tbsps
Unsalted Butter2 large
Yellow Onion (chopped)3 large
Garlic (cloves, minced)1 tsp
Ground Nutmeg (optional)2 tbsps
Parsley (chopped fresh)Directions:
1
Preheat the oven to 375 degrees F
2
Coat a 9- by 13-inch baking dish with cooking spray
3
Whisk together the yogurt, milk, sour cream and flour in a large bowl
4
Stir in the hash browns, 1/2 cup of the Cheddar, 2 teaspoons salt and 1/2 teaspoon pepper
5
Set aside
6
Melt the butter in a large skillet over medium-high heat
7
Add the onions and cook, stirring often, until soft and lightly browned, about 10 minutes
8
Add the mushrooms and cook, stirring often, until the mushrooms are wilted and the onions begin to brown, about 10 minutes more
9
If the pan gets too hot, add a splash or two of water as needed
10
Stir in the garlic and cook for 1 minute
11
Stir the vegetables into the hash brown mixture to combine
12
Spread the mixture evenly in the prepared dish
13
Sprinkle with the remaining 1/2 cup cheese, the breadcrumbs and nutmeg if using
14
Bake until a deep golden brown, about 45 minutes
15
Sprinkle with parsley and serve