Cheesy Hashbrown Casserole

Why You Will Like This

• Easy to make with minimal prep
• Uses simple, affordable ingredients - this recipe you can get all the ingredients from Aldi! (my favorite store)
• Perfect for holidays (Easter, Thanksgiving, Christmas), potlucks, meal prep
• Crowd-pleasing comfort food
• Can be made ahead of time
• Freezer-friendly for later

Ingredients Needed

• Frozen hash brown potatoes - Use a standard 30 ounce bag. Ensure they are slightly thawed so they mix easily with the other ingredients.
• Greek yogurt - I use this instead of sour cream, its a lighter option to have
• Fat-free condensed cream of chicken soup - This acts as the savory base for the sauce. You can use cream of mushroom if you prefer a vegetarian option.
• Black pepper or salt to taste
• Lawry's Seasoning Salt - or your favorite seasoning salt of choice
• Cheddar cheese - I like to use Reduced-Fat Cheese because it has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture. 
• See the recipe card below for a full list of ingredients and measurements.

How to Make Cheesy Hashbrown Casserole

Step 1: Preheat Oven to 350

Step 2: Combine Greek yogurt, half of the cheese, cream of chicken soup, seasoning salt, pepper, and shredded frozen hash brown potatoes in a bowl.  Stir the ingredients together until combined. 

Recipe Tip: If the hash browns are too thick with the other ingredients add in a bit of chicken broth to help moisten the potatoes up.

Step 2: Spray a 9X11 in pan with cooking spray and spread out the potatoes in the pan. Sprinkle leftover cheese on top of potatoes.

3. Bake at 350 for 45.

4. Cut into 8 equal servings and serve warm.

Variations to Try

Protein-Packed: Stir in two cups of diced leftover ham or browned breakfast sausage to create a complete meal. If you use sausage, ensure it is fully cooked and well-drained to prevent the casserole from becoming oily.

Kick of Heat: If you prefer a bit of spice, mix in a small can of diced green chiles or a few tablespoons of chopped jalapeños. You can also swap the sharp cheddar for pepper jack cheese.

Vegetable Boost: For a bit of color and crunch, add a cup of sautéed bell peppers and onions or some steamed broccoli florets into the hash brown mixture.

Pro Tips Cheesy Hashbrown Casserole

• Use freshly shredded cheese for the best melt and flavor
• Do not overmix once the hashbrowns are added to keep the texture light
• If the top browns too quickly, loosely cover with foil
• Add cooked bacon or diced ham for extra protein and flavor
• Let the casserole rest before serving so it thickens up nicely

Storage

Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, place a portion in the oven at 350 degrees for about fifteen minutes to maintain the crunch of the topping. You can also use a microwave for a quick meal, though the topping will soften.

Can I make this ahead of time?

Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.