Bobby's Lighter Creamy Hash Brown Casserole Recipe by Bobby Deen

Level: Easy

Time: 70 MINUTES

2 ratings


  • 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


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.

Bobby's Lighter Creamy Hash Brown Casserole


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2 Reviews

The PDN Web
The PDN Web 10/6/2014
Hi Margaret! Tha

Hi Margaret! Thank you for your comment. The recipe has been updated with potatoes. Happy cooking!

Margaret 10/5/2014
Is it Russet pot

Is it Russet potatos and how many?

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