I found some frozen hashbrowns in my parents freezer, and what better to make than some casserole.
1 bag of hashbrowns, not a small one…I’d say it was a medium size bag.
1 cup Greek yogurt
1/4 cup of milk
1 can cream of mushroom soup
1 shallot and 2 cloves of garlic sautéed in olive oil (can be more, less, or none)
1 bag of Shredded Colby jack (add more or less to your liking)
2 tspn black pepper
1 tspn salt
2 tspn rosemary
1 tspn dried garlic
3 tbspn butter (put on top of casserole before you put it in the oven)
Sauté onion and garlic over medium heat in a drizzle of olive oil or a tbspn of butter.
Mix all ingredients minus hashbrowns in a large bowl, then add hashbrowns, blend, and put in greased 13×9 pan.
I did this in two layers adding some more cheese in the middle.
Place butter on top and bake at 350• for 50min.