Hashbrown Casserole
The ultimate cheesy potatoes comfort food, perfect for breakfast, side dish, or party favorite. Creamy and delicious with a Greek yogurt twist.
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!
Notes
Thaw hash browns overnight for best results. Use real cheddar cheese for better melting. Customize with bacon, veggies, or spices.
Love this recipe?Follow us at @Recipecs for more