Friday, September 27, 2013

Hash Brown Casserole

Last weekend I decided to some advance prep so I wouldn't be tempted to hit up Bon Appetit first thing Saturday morning.  I must admit, weekends have presented some challenges on the healthy-diet front.  In my opinion, weekends are for red wine, restaurants, and saying yes to the breadbasket.  Alas, this opinion of mine is not helping me get any closer to fitting into my wedding dress. 

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!

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