Skinny Mustard Hashbrown Casserole
Skinny Mustard HashBrown Casserole
1 bag (20 oz) frozen shredded HashBrown Potatoes
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 Italian Seasoning
1/2 tsp Dry Ground Mustard
1/2 tsp Fresh Cracked Black Pepper
1/2 tsp Salt
1 cup FRESHLY GRATED Shredded Cheese (i used a nice quality sharp cheddar…. don’t use cheap, pre-shredded or low-fat cheese!!! Trust me, 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***
This SKINNY version was soon tasty….and, even better the next day!
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