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Hashbrown Casserole Recipe
This Hashbrown Casserole Recipe is the ultimate cheesy potatoes comfort food, an easy recipe that doubles as a breakfast casserole, side dish, or party food favorite.
I’ve been whipping up this hearty potato dish since my kids were in grade school—think golden-crisp edges, gooey cheese, and a creamy base that feels cozy without being heavy. What makes this casserole dish special is a simple swap: Greek yogurt for half the sour cream, shaving off fat while keeping that tangy richness. It’s become my go-to comfort food for holiday brunches, Sunday gatherings, and yes, even a lazy weeknight side. You know what? According to Google Trends, searches for “breakfast casserole” rise nearly 25% during the winter holidays—so this Hashbrown Casserole Recipe really hits the seasonal sweet spot.
Why You’ll Love This Hashbrown Casserole Recipe
- Only 8 simple ingredients (most likely already in your pantry).
- Hands-on time under 15 minutes—perfect for busy mornings or last-minute party food prep.
- Freezable and make-ahead friendly (hello, stress-free holidays!).
- Customizable: add bacon, veggies, or spice for a new twist each time.
- Creamy Greek yogurt swap cuts fat without skimping on flavor.
- Melts to a bubbly, golden perfection every single time.
- Crowd-pleasing comfort that works as breakfast casserole or side dish.
- Kid-approved cheesy potatoes magic—no complaints here!
Ingredients
– 1 (30-ounce) bag frozen shredded hash browns, thawed and patted dry (I love Ore-Ida for consistent crisp).
– 1 cup plain whole-milk Greek yogurt (for creaminess; substitute sour cream if you must).
– 1 can (10.5 ounces) condensed cream of chicken soup (Campbell’s or gluten-free brand).
– 2 cups shredded sharp cheddar cheese (avoid pre-shredded to prevent clumps).
– ½ cup unsalted butter, melted (or ghee for a nuttier note).
– ¼ cup finely chopped chives or green onions (optional but so fresh!).
– ½ teaspoon garlic powder (adds depth).
– ½ teaspoon onion powder.
– Salt and black pepper to taste (start with ½ teaspoon each).
Tips for picking ingredients:
- Thaw hash browns overnight in the fridge and drain thoroughly to prevent sogginess.
- Choose a sharp cheddar with 32% milk fat for that perfect melt.
Directions
- Preheat your oven to 350°F and grease a 9×13-inch casserole dish. (Pro tip: spray and dust with a touch of flour for zero stick.)
- In a large bowl, whisk together Greek yogurt, cream of chicken soup, melted butter, garlic powder, onion powder, salt, and pepper until silky smooth.
- Gently fold in the thawed hash browns, reserving ½ cup of cheddar for topping. If the mix feels dry, stir in a splash of milk.
- Transfer the potato blend into your prepared dish, smoothing the top with a spatula. Sprinkle the remaining cheddar cheese and chives over evenly.
- Bake uncovered for 40–45 minutes, until edges turn golden and the center bubbles—listen for that gentle sizzle.
- If you crave extra brownness, pop under the broiler for 2–3 minutes, watching like a hawk so it doesn’t burn.
- Let the casserole rest 5–10 minutes before slicing (helps it set and makes serving a breeze).
- Scoop generous portions onto plates and watch your family dive right in!
Servings & Timing
Makes 8–10 servings
Prep Time: 15 minutes (thaw hash browns ahead for faster work)
Bake Time: 40–45 minutes
Total Time: About 1 hour (including a 10-minute rest)
Variations
• Bacon & Caramelized Onion: Stir in 6 chopped, crisp bacon slices and top with sweet onion jam.
• Veggie Boost: Fold in 1 cup diced bell peppers and ½ cup frozen peas for color and fiber.
• Spicy Fiesta: Add 1 diced jalapeño, ½ teaspoon chili powder, and swap cheddar for pepper jack.
• Gluten-Free Version: Use gluten-free cream of chicken soup or homemade roux-based white sauce.
• Brunch Deluxe: Top with mini scrambled eggs and a drizzle of sriracha hollandaise.
Storage & Reheating
• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool fully, wrap tightly, and freeze for up to 3 months—thaw overnight in the fridge.
• Reheat: Warm single portions in the microwave (about 1–2 minutes) or cover with foil and bake at 350°F for 15–20 minutes until heated through.
• Make-Ahead: Assemble in dish, cover, and refrigerate up to 24 hours before baking to save morning stress.
Notes
• Real cheddar cheese melts better than pre-shredded—skip the anti-caking agents!
• If top browns too quick, tent loosely with foil halfway through baking.
• For extra creaminess, swirl in 2 tablespoons of cream cheese with the wet ingredients.
• Letting the casserole rest is key—cutting too soon leads to a soupy center.
FAQs
Q: Can I use fresh potatoes instead of frozen?
A: Yes—peel, parboil, shred, and pat completely dry before mixing to avoid excess moisture.
Q: Is this recipe gluten-free?
A: The hash browns and Greek yogurt are naturally gluten-free, but check the soup label or use a homemade version.
Q: Why is mine watery in the center?
A: Likely too much ice in thawed potatoes—drain and pat them completely dry before baking.
Q: Can I add meat or other proteins?
A: Absolutely—diced ham, cooked sausage, or turkey bacon all work beautifully.
Q: How can I make this lower in fat?
A: Swap cheddar for a reduced-fat blend and use low-fat Greek yogurt; omit butter and drizzle olive oil instead.
Q: My top didn’t crisp—what went wrong?
A: Either your oven temperature is off (use an oven thermometer) or you skipped the broiler step.
Q: Can I halve this recipe?
A: Yes—use an 8×8 pan and reduce bake time by about 5–10 minutes, checking doneness early.
Q: What side dishes pair well?
A: A fresh green salad, roasted veggies, or crispy bacon make fantastic companions.
Conclusion
This Hashbrown Casserole Recipe delivers all the comfort and cheesy potatoes goodness you crave, while the Greek yogurt hack keeps things a bit lighter without losing that rich taste. Whether you’re planning brunch, feeding a crowd at your next BBQ, or just need a cozy weeknight side dish, it’s ready to impress. Give it a shot, leave a comment below with your own twist, and don’t forget to share a photo if you try it—happy baking!
Hashbrown Casserole
Ingredients
- 1 30-ounce bag frozen shredded hash browns thawed and patted dry
- 1 cup plain whole-milk Greek yogurt
- 1 can (10.5 ounces) condensed cream of chicken soup
- 2 cups shredded sharp cheddar cheese
- 1/2 cup unsalted butter melted
- 1/4 cup finely chopped chives or green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch casserole dish.
- Whisk together Greek yogurt, cream of chicken soup, melted butter, garlic powder, onion powder, salt, and pepper until smooth.
- Fold in thawed hash browns and 1 1/2 cups of cheddar cheese into the creamy mixture. Add a splash of milk if needed.
- Transfer the mixture to the casserole dish, top with remaining cheddar and chives. Bake for 40-45 minutes until golden brown.
- Let it rest for 5-10 minutes before slicing. Enjoy the bubbly and flavorful Hashbrown Casserole!
