Skinny Mustard Hashbrown Casserole

Skinny Mustard Hashbrown Casserole

No Cream of Crap Soup, No Mayonnaise, No Sour Cream, No Butter

No Cream of Crap Soup, No Mayonnaise, No Sour Cream, No Butter



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!



Breakfast is served!


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Bon Appétit!!!

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