Hash Brown Casserole Recipe

Name: Hash Brown Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 375 degrees F. Coat a 9- by 13-inch baking dish with cooking spray.
2
Whisk together the yogurt, milk, sour cream and flour in a large bowl.
3
Stir in the hash browns, 1/2 cup of the Cheddar, 2 teaspoons salt and 1/2 teaspoon pepper.
4
Set aside.
5
Melt the butter in a large skillet over medium-high heat.
6
Add the onions and cook, stirring often, until soft and lightly browned, about 10 minutes.
7
Add the mushrooms and cook, stirring often, until the mushrooms are wilted and the onions begin to brown, about 10 minutes more.
8
If the pan gets too hot, add a splash or two of water as needed.
9
Stir in the garlic and cook for 1 minute.
10
Stir the vegetables into the hash brown mixture to combine.
11
Spread the mixture evenly in the prepared dish.
12
Sprinkle with the remaining 1/2 cup cheese, the breadcrumbs and nutmeg if using.
13
Bake until a deep golden brown, about 45 minutes.
14
Sprinkle with parsley and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Hash Brown Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hash Brown Casserole

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