Skinny HashBrown Casserole
1 bag (20 oz) frozen shredded HashBrown
1 cup Greek Yogurt
1/4 cup low-sodium broth (i used veggie..chicken would be fine too)
1/4 cup 2% Milk (use at least 2%….need the fat to work as a binder)
1 heaping T good grainy mustard
1/3 onion (i used red…whatever you have on hand) grated in for juice, then dice a bit up
2-3 cloves minced garlic (or you can grate this in too)
1 tsp all purpose seasoning or Italian seasoning
1/2 tsp cracked black pepper
1 cup shredded cheese (i used a sharp cheddar….just don’t use low-fat, it won’t melt right and the HB consistency will be off)
Mix all together in a bowl. Spray glass or ceramic dish…DO NOT USE METAL!!! Never use metal pans when working with yogurt!!! The acidity will affect the taste….not in a good way!
Pour in GLASS or CERAMIC dish and bake 350 for at least an hour.
i also topped mine with smoked sweet paprika before baking. You could use chili powder, reg paprika, etc…
***if you don’t have fresh garlic or onions you can substitute 1 tsp garlic powder and 1 tsp onion powder***
Was good….even better the next day!