I am on a mission to lighten up old, Southern favorites! I have started with one of my favorites, Hash Brown casserole!
AIMEE'S HASH BROWN CASSEROLE
There is no need for condensed soups when you can substitute Greek yogurt and grated onion for flavor!
- 4 potatoes, peeled and cut in half (1 bag of frozen hash browns may be used instead)
- 1 medium sized white onion, halved
- 1 cup Cabot low-fat Greek yogurt
- 1 teaspoon black pepper
- small pinch of salt (no more than 1 teaspoon)
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 cups low-fat cheddar cheese (or any cheese you love)
Place potatoes and one half of the onion in the food processor, using your grater blade. Place potatoes and onion mixture into a large bowl. Grate the other half of the onion over the bowl, and run your hand down the inside of the grater to pull all of the onion juice into the bowl. Add black pepper, cayenne pepper, salt, Greek yogurt and 1 cup of cheese. Stir together to coat the potatoes. Spray a 9 x 9 casserole dish lightly with cooking spray, then pour mixture into your dish. Sprinkle about 1/4 to 1/2 cup (more if needed) cheese on top. Bake at 350 for one hour.
**If desired, you can thicken this with a roux. Melt 2 Tablespoons of olive oil or butter and add 2 Tablespoons of flour. Stir until combined, then add 1/2 cup plain almond milk, soy milk or low-fat milk. Cook until thickened. Add to potato mixture.