I am a southerner, so I have a deep and abiding love of hash brown casserole. The original is loaded with fat and cheese and cream of mushroom soup and it’s delicious. But not gluten free and definitely NOT healthy. So when I came across this recipe from The Spotted Lamb, I knew I had to try it. I made a few changes from the original. I used fat free Greek yogurt, swapped the chicken stock and milk for 1 cup of evaporated milk (not skim!), added 2 diced onions, and omitted the Italian seasoning (as I was making this for breakfast and it just didn’t seem to fit). The end result came out to 6 servings for 255 calories, which is a darn sight better for you than regular hash brown casserole. I used fiesta blend cheese, but I think it would be AWESOME with smoked gouda. Definitely a keeper recipe.
We are expected to bring our hash brown casserole to family dinners, this one sounds so good, and good(er) for you. I’m obsessed with Greek yogurt these days (I’ve even added it to my spaghetti sauce!) and it seems a natural addition to hashbrowns. Thanks!