Mix It Up Monday: Greek Yogurt Hash Brown Casserole

I am a southerner, so I have a deep and abiding love of hash brown casserole.  The original is loaded with fat and cheese and cream of mushroom soup and it’s delicious.  But not gluten free and definitely NOT healthy.  So when I came across this recipe from The Spotted Lamb, I knew I had to try it.  I made a few changes from the original.  I used fat free Greek yogurt, swapped the chicken stock and milk for 1 cup of evaporated milk (not skim!), added 2 diced onions, and omitted the Italian seasoning (as I was making this for breakfast and it just didn’t seem to fit).  The end result came out to 6 servings for 255 calories, which is a darn sight better for you than regular hash brown casserole.  I used fiesta blend cheese, but I think it would be AWESOME with smoked gouda.  Definitely a keeper recipe.

This steel magnolia is the poster child for successfully Doing All the Things, smart phone in one hand, sword in the other. Author of action-packed PR/UF for adults and teens. You can catch up with her at Pots and Plots, her blog, Twitter, Facebook, and Goodreads.