Friday, September 27, 2013
Hash Brown Casserole
This lightened-up version of one of my favorite breakfast treat's actually may be better than the original. Best of all, you can prepare everything in advance and just pop it in the oven in the morning. You can even crawl back to bed and sleep off that second (*cough* third*) glass of wine while it bakes.
Next time I'm going to add in some crispy turkey bacon in the mix!
* 1 (20 oz) bag frozen, shredded hash browns, slightly thawed
* 1 - 1 1/2 c. fat free greek yogurt
* 2 tbsp. minced green onion
* 1/2 c. milk
* 1/2 c. chicken stock
* 1 1/4 c. shredded cheddar cheese, divided
Preheat oven to 350. Combine hash browns, 1 c. greek yogurt, milk, green onion, chicken stock, and 1/2 c. cheddar cheese in a large bowl. If the mixture isn't well coated, add the additional 1/2 c. greek yogurt. Spray a 9X13 casserole dish with cooking spray and add the potato mixture. Top with the additional cheddar cheese and bake uncovered 45-50 minutes, until cheese is melted and the edges begin to brown. Enjoy!