Hashbrown Casserole Recipe
This easy, from scratch Cracker Barrel copycat Homemade Hash Brown Casserole is one the family will beg for week after week
Servings: 12 servings
Cost: $8
Equipment
- 1 baking dish
Ingredients
- 2 pounds frozen southern style hash browns thawed
- 4 tablespoons salted butter
- 2 tablespoons flour
- 1 1/2 cups low fat milk
- 1 1/2 cups vegetable or chicken broth
- 1 teaspoon ground nutmeg
- 1 tablespoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 vidalia onion diced
- 3 garlic cloves minced
- 2 cups grated sharp cheddar
- 1/2 cup low fat greek yogurt
- 1 1/2 cups cornflakes crushed
- 3 tablespoons salted butter melted
Instructions
- Preheat oven to 350 degrees.
- In a medium saucepan, melt the butter over medium heatand whisk in the flour cooking until golden. Whisk in the milk and continue to cook until slightly thickened.
- Add the vegetable broth, nutmeg, garlic powder, salt and pepper and bring to a boil stirring constantly. Continue cooking until thickened. Remove from the heat and set aside.
- In a small sauté pan coated with cooking spray, sauté the onions until softened. Add the garlic and cook for 1 minute. Remove from the heat and set aside.
- In a large bowl, add the hash browns, béchamel sauce, onion mixture, cheese, and yogurt. Pour the mixture into a 13x9 inch baking dish coated with cooking spray and spread into an even layer.
- In a small bowl, mix together the cornflakes and melted butter. Sprinkle the mixture evenly over the potatoes and bake for 40 minutes or until bubbly and golden brown. Serve immediately.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 22g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 442mg | Potassium: 348mg | Fiber: 1g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 10.6mg | Calcium: 200mg | Iron: 2.1mg