Description
If you love classic hash brown casserole but want a lighter option, this version delivers all the comfort with fewer calories. Creamy, cheesy, and easy to prepare, it’s perfect for breakfast, brunch, or dinner.
Ingredients
1 cup thinly sliced green onions
2 cloves garlic, pressed or minced
1 cup reduced-fat cheddar cheese, shredded and divided
2 tablespoons butter, melted
¼ teaspoon ground black pepper
16 ounces plain Greek yogurt
10¾ ounces reduced-fat condensed cream-style soup (undiluted)
32 ounces frozen hash brown potatoes, thawed
Cooking spray
½ teaspoon paprika
Instructions
- Preheat oven to 350°F (175°C). Lightly coat a deep 9×13-inch baking dish with cooking spray.
- In a large bowl, combine green onions, garlic, ¾ cup of the shredded cheese, melted butter, black pepper, Greek yogurt, and condensed soup. Mix until smooth.
- Add the thawed hash browns and stir until fully coated.
- Spoon the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining ¼ cup cheese over the top and finish with paprika.
- Bake for 60 minutes, or until hot and bubbly.
- Let rest briefly before serving.
Notes
- Greek yogurt can be replaced with light sour cream if preferred, though the nutritional values will change slightly.
- Shredded hash browns will give a softer texture, while cubed hash browns provide more bite.
- Add sautéed vegetables or spinach to increase nutritional value without altering the base flavor.
- Prep Time: 5 min
- Cook Time: 1 hr