Hash Brown Casserole (light)

By learen

Bobby Dean loves his mom's recipes but lightens them up for health.

Ingredients

• 2 teaspoons olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, 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-ounce) package refrigerated shredded hash browns (we used Simply Potatoes™)
• 2/3 cup reduced-fat shredded Cheddar cheese
• 6 multi-grain club crackers, coarsely crushed
• 2 teaspoons melted butter

Details

Servings 8

Preparation

Step 1

Preheat oven to 375°F. 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.