This Low Calorie Hash Brown Casserole is just 89 calories and tastes just like Cracker Barrel's full calorie version. I an not a fan of the processed cream of chicken soup, so I made my own with the help of unsweetened almost milk and chicken broth. Special Tip: To make this recipe all-natural and free if preservatives, choose an Organic Corn Flakes brans. I supplied you with a link to one that can be found in most stores.
Preheat the oven to 350 degrees and spray a 9x13 baking dish with olive oil spray.
Heat a large pot over medium heat and add the butter. Once it's melted add in the flour and mix well, keep mixing until it browns, this is your roux.
Add in the almond milk and whisk well to remove any lumps, then whisk in the broth and garlic salt. Cook for 10 minutes, mixing often until it's thickened a little and coats the spoon.
Turn off the heat and add the hash browns, onion, yogurt, and 1/4 cup of the cheese. Mix well until the hash browns are well coated.
Move the mixture to the prepared baking dish, top with crushed cornflakes, the remaining 1/2 cup of cheese and sprinkle with salt and pepper.
Bake in the oven for 60 minutes, until the toppings are browned and crispy and the potatoes are tender.
Remove from the oven and let rest for 10 minutes before cutting into 12 servings (this helps it firm up).
Serve hot, and store the leftovers in the fridge for up to a week.