This easy, from scratch Cracker Barrel copycat Homemade Hash Brown Casserole is one the family will beg for week after week
Prep Time30 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr10 minutesmins
Course: Breakfast, brunch, Side Dish
Cuisine: American
Keyword: casserole, hash brown, mashed potatoes
Servings: 12servings
Calories: 250kcal
Author: Kellie
Cost: $8
Equipment
1 baking dish
Ingredients
2poundsfrozen southern style hash brownsthawed
4tablespoonssalted butter
2tablespoonsflour
1 1/2cupslow fat milk
1 1/2cupsvegetable or chicken broth
1teaspoonground nutmeg
1tablespoongarlic powder
1/2teaspoonkosher salt
1/2teaspoonfresh ground pepper
1vidalia oniondiced
3garlic clovesminced
2cupsgrated sharp cheddar
1/2cuplow fat greek yogurt
1 1/2cupscornflakescrushed
3tablespoonssalted buttermelted
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.