Healthier Hash Brown Casserole
This cheesy hashbrown casserole recipe is a healthier version of the popular funeral potatoes dish - made with all real ingredients and a healthier homemade cream of chicken soup! Perfect for a holiday brunch, weekend breakfast, or meal prep side!
Servings: 8
Calories: 284kcal
Ingredients
- 1 recipe Cream of Chicken Soup Substitute see below
- 6½ cups frozen shredded hash browns (about 20-24oz) thawed. FYI - I measured frozen, but used them thawed
- ¼ cup yellow onion, diced about ½ of a small onion
- ¾ cup plain Greek yogurt
- 1⅓ cups shredded sharp cheddar cheese
- 2 tablespoon pecorino romano cheese (or sub more cheddar)
- 1 Tablespoon + 1 teaspoon butter can sub vegan butter
- 1½ cups gluten free cornflakes, crushed can sub regular cornflakes
- ¼ teaspoon salt There is already a decent amount of salt in the recipe, so if you are sensitive, you can leave it out, but it helps to flavor up the potatoes.
- ¼ teaspoon garlic powder
- 1 dash black pepper optional - I leave this out because I don’t love black pepper
Healthier Cream of Chicken Soup Substitute
- 4 teaspoons gluten free flour
- 4 teaspoons butter
- ¾ cup unsweetened almond milk
- ¾ cup chicken broth or stock
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
For the Healthier Cream of Chicken Soup Substitute:
- In a skillet, melt butter over medium heat. Add in flour, then whisk together, cooking for one minute.
- Raise heat to medium high, and slowly whisk in almond milk and chicken stock. Continue to whisk while the mixture boils for 2-3 minutes. It should begin to thicken. If it’s taking longer than a few minutes, increase the heat. Season with garlic powder and salt.
- After the soup thickens, remove from heat and let it cool (It will thicken more as it cools). Store in an airtight container in the refrigerator.
- Use in place of your canned condensed cream of chicken soup. It’s also freezer friendly if you want to prep it ahead of time. It yields about 1 cup.
For the Hashbrown Casserole:
- Preheat oven to 350 degrees F.
- Spray an 8x8 or 9x13 casserole dish with cooking oil spray. In a large bowl, mix hash browns, salt (if using), onions, yogurt, 1 cup of cheddar cheese, and homemade condensed soup (I do this right in the pan, but it can get messy!). Mix well. Place mixture in the pan, then sprinkle remaining cheddar cheese and pecorino romano on top.
- In a smaller bowl, melt butter and mix with crushed cornflakes. Sprinkle cornflakes on top of the casserole.
- Bake for one hour or until topping is crispy and potatoes are tender. I like crunch, so I will often broil on low for 1-2 minutes before serving.
Notes
Makes 8 servings - divide pan into 8 equal sections before dishing out
21 Day Fix: 1 YELLOW, 1/2 BLUE, 1 TSP, trace RED (per serving)
WW: 10 points (per serving)
To Prep Ahead: This recipe is a perfect prep ahead holiday side dish. Simply assemble your casserole and place in your casserole dish. Cover tightly with plastic wrap, then store in the refrigerator until you are ready to bake it. Alternately, you can prep and bake your casserole, let it cool, then store in an airtight container until you are ready to serve.
To Store: You can store this right in the casserole pan if you have room in your refrigerator. Just wrap tightly with plastic wrap or place in airtight container.
To Freeze: You can freeze this hashbrown casserole in a freezer safe container for 3-5 months. I like to portion it into individual servings and freeze in my Souper Cubes for a tasty breakfast to have with my morning eggs. You can thaw in the refrigerator or right in your microwave.
To Reheat: This casserole heats up really well in the microwave in just a few minutes. You can also heat it up in the oven - cover and warm it at 325°F.
Nutrition
Serving: 1eighth of the pan | Calories: 284kcal | Carbohydrates: 38g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 426mg | Potassium: 568mg | Fiber: 3g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 15mg | Calcium: 214mg | Iron: 3mg