Bobby's Lighter Creamy Hash Brown Casserole - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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