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15) Creamy Cauliflower & Hashbrown Casserole (low-carb twist)

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 20 oz frozen shredded hashbrowns thawed
  • 12 oz frozen riced cauliflower thawed
  • 1 cup Greek yogurt plain, 2%
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/4 cup panko crumbs optional

Method
 

  1. Preheat oven to 375°F and grease a 9x13 pan.
  2. Heat oil in a skillet over medium. Sauté onion until soft, 4–5 minutes. Add garlic and cook 30 seconds.
  3. Stir in thawed hashbrowns and riced cauliflower. Cook 3–4 minutes to remove excess water.
  4. Mix Greek yogurt, chicken broth, cheddar, Parmesan, salt, pepper, and thyme in a bowl.
  5. Combine hot veg with the cheese sauce and stir well. Transfer to pan and smooth top.
  6. Sprinkle panko if using. Bake 25–30 minutes until bubbly and golden on top. Let rest 5 minutes before serving.