Dinner: Bobby's Lighter Creamy Hash Brown Casserole

A delicious brunch potato dish or even a side for dinner.

Ingredients

2 teaspoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 medium zucchini, cut into thin strips
2 tablespoons all-purpose flour
2 cups fat-free milk
3/4 teaspoon salt
1/4 teaspoon pepper
pinch ground nutmeg
1 (20 oz) package refrigerated shredded hash browns
2/3 cup reduced-fat cheddar cheese, shredded
6 multi-grain club crackers, coarsely crushed
2 teaspoons butter, melted

Instructions

Preheat oven to 375 °. Spray a 7 x 11-inch casserole dish with nonstick spray.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, over medium heat, stirring occasionally, until very tender, 6-“8 minutes. Add the zucchini and garlic and cook, stirring until the zucchini is softened, 3-€“4 minutes. Add the flour, stirring to combine. Add the milk, salt, pepper and nutmeg; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture begins to thicken, about 5 minutes. Stir in the potatoes until well mixed. Spoon the mixture into the casserole dish. Combine the cheese, crackers, and butter in a small bowl. Sprinkle over top. Bake, uncovered, until the filling is hot and the cheese is melted and bubbly, about 40 minutes.