One of my favorite side dishes to eat during the Holidays is this Cheesy Hash Brown Casserole. You might have heard them being called Funeral Potatoes or something else. The recipe my family uses calls for a lot of cheese and butter, which can add a lot of extra added fat to this casserole. To lighten this recipe up a bit and make it more WW friendly, I used Greek Yogurt and 98% FF cream of chicken soup. This cheesy hashbrown casserole makes 15 servings and it is 4 smart points per serving. Please see notes for disclaimer.
One time my brother made this casserole for Easter and he messed the casserole up big time. He added way too much cheese or butter so they were extra greasy cheesy potatoes that probably clogged my arteries for days. There’s nothing wrong with a little extra fat on the holidays but if you are looking for a lighter version here it is. 🙂
I’ve been getting a lot of questions about serving sizes lately. This is a casserole so you will have to cut the recipe into 15 servings as listed in the recipe below. If you cut wrong just adjust the recipe according to for points in the WW recipe builder. From now on I’m just going to put a Yields number in the recipe below because this can vary greatly depending on how hungry you are or how you end up cutting the casserole in the end.
Can I use thawed shredded hashbrowns instead? Yes, it is ok to use both thawed and frozen hash browns but if you don’t want to wait for your hash browns to defrost it is much easier to just use frozen. They cook in the casserole dish. I would just use the same amount of cooking time for the recipe.
Can I freeze this casserole? This casserole can be made ahead of time. Just bake the entire casserole off in a freezer safe dish and allow it to cool completely. Wrap it up really tightly with saran wrap. It can stay in the freezer for up to 2 months so you could make this now and save it for Christmas. 🙂 On Christmas day all you have to do is take it out of the freezer and pop it in the oven!
How to make Cheesy Hash Brown Casserole?
Open up your bag of frozen hash browns, and mix all the ingredients together in a bowl. Place the hash browns in a 9X13 in the pan and sprinkle with the leftover cheese. You can also watch the video on how to assemble the casserole below.
30 oz of frozen hash brown potatoes
1 cup NF greek yogurt
2 10.75 oz can of 98% fat-free condensed cream of chicken soup
1/4 tsp black pepper
1/2 teaspoon of Lawry’s Seasoning Salt
1 1/2 cups of 2% cheddar cheese
1. Preheat Oven to 350
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. 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 15 equal servings and serve warm.
Smart Points: 4 (1/2 cup)
Yields 15 servings
Disclaimer: if you get different serving amounts when cutting your casserole, use your recipe builder to figure out points.
- Category: Side dish
- Method: Bake
- Cuisine: American
- Serving Size: 1
- Calories: 264
- Sugar: 2
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 1
- Protein: 21