Cheesy Hash Brown Casserole
A comforting and creamy baked dish combining shredded hash browns and melted cheese, perfect for weeknight meals and special occasions.
Ingredients
Main Ingredients
- 900 g frozen shredded hash browns, thawed and well-drained
- 300 g shredded cheddar cheese, divided Use full-fat or reduced-fat based on preference
- 10 g salt
- 2 g black pepper
- 225 g condensed soup or 240 g Greek yogurt plus 30 g milk For a lighter version, use Greek yogurt
- 56 g butter, melted Can be substituted with Greek yogurt
Instructions
Preparation
- Preheat oven to 350°F (175°C) and spray a 9x13 baking dish with cooking spray.
- In a large bowl, combine the hash browns, soup, butter, Greek yogurt, salt, pepper, and 1 1/2 cups of the shredded cheese. Mix well until creamy and evenly coated.
- Spread the hash brown mixture into the baking dish. Top with the remaining 1/2 cup of cheese.
Baking
- Bake at 350°F for 50-55 minutes, until hot and bubbly.
- Let sit for 5-10 minutes to set up before slicing.
Notes
Chef tip: For a tangy lift, stir in 15 g Dijon mustard before baking. Mistakes to avoid include not draining thawed potatoes, overmixing, undersalting, and using too much liquid.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 34gProtein: 8gFat: 22gSaturated Fat: 12gSodium: 600mgFiber: 2gSugar: 1g
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