Cheesy Hashbrown Casserole Bake
This cheesy hashbrown bake is a great make ahead breakfast, but also works well as a side dish.
Servings: 8
Calories: 185kcal
Ingredients
- 2 Tablespoons unsalted butter
- 1 small onion minced (about 1/2 cup)
- 14 ounce canned reduced sodium condensed cream of mushroom soup
- 1 cup plain Greek yogurt
- 1 cup shredded sharp Cheddar cheese
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- pinch cayenne
- 1 pound frozen diced hashbrowns
- 2 Tablespoons shredded Parmesan cheese (or more Cheddar or a mix of the two)
Instructions
- Heat oven to 350°F. Grease a 9x9 baking dish or similar sized casserole dish.
- Melt 2 Tablespoons unsalted butter in a small skillet over medium heat. Add minced onion and cook until soft. Transfer onions to a large bowl.
- Add 14 ounce canned reduced sodium condensed cream of mushroom soup, 1 cup plain Greek yogurt, 1 cup shredded sharp Cheddar cheese, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon salt, and pinch cayenne and stir together until well mixed. Stir in 1 pound frozen diced hashbrowns. Transfer hashbrown mixture to prepared baking dish and sprinkle with 2 Tablespoons shredded Parmesan cheese.
- Bake at 350°F for 60-90 minutes, until bubbling and browned on the top. Cool for 10-15 minutes before serving.
Notes
To make ahead: prepare until the end of step 3. The hashbrown mixture can be refrigerated up to 24 hours in the baking dish. Cook as directed.
Nutrition
Calories: 185kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 359mg | Potassium: 377mg | Fiber: 1g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 5mg | Calcium: 165mg | Iron: 1mg
