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Bobby’s Lighter Creamy Hash Brown Casserole

By Bobby Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 2 teaspoons olive oil
  • 1 thinly sliced onion
  • 2 cloves minced garlic
  • 1 medium cut into thin strips zucchini
  • 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 shredded reduced fat cheddar cheese
  • 6 coarsely crushed multi-grain club crackers
  • 2 teaspoons melted butter


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.