Easy Cheesy Hash Brown Casserole
A simple hash brown casserole made with frozen hash browns, cheddar powder to reduce the calorie and fat content, and a crispy, buttery Corn Flakes topping.
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Servings: 8 servings
Calories: 188kcal
Ingredients
Hash Browns Mixture
- 6 C 504g Frozen Shredded Hash Browns
- 1 medium Onion finely diced
- 2 cloves Garlic minced
- 1 C 227g Fat Free Greek Yogurt
- 1/2 C 60g Cheddar Powder
- 1/2 C 120mL Chicken or Vegetable Broth
- 1/2-1 tsp Black Pepper to taste
- 1 tsp Dried Parsley Flakes optional
Corn Flakes Topping
- 3 C 84g Corn Flakes, crushed
- 6 Tbsp 84g Light Butter
Instructions
- Preheat oven to 350F and spray an 13x9 baking dish with nonstick cooking spray. Set aside.
- Mix the broth with the cheddar powder, black pepper, and parsley flakes in a large bowl until smooth before adding the Greek yogurt. Stir until smooth.
- Add the onion, garlic, and hash browns to the yogurt mixture, stirring everything together until evenly coated.
- Transfer the hash browns mixture to the baking dish, spreading it evenly across the dish.
- Add the butter to a large bowl and microwave for 5-15 seconds until it's melted. Add the crushed Corn Flakes to the melted butter and gently fold the ingredients together until you have a crumbly mixture. Spread the mixture evenly on top of the hash browns.
- Bake for 50-60 minutes or until the top is golden brown. Top with fresh chopped parsley, grated pecorino or parmesan cheese, and chili flakes, if desired.
Notes
- Each serving has 8 Smart Points.
- If you wanted to use real cheddar instead of cheddar powder, melt the cheddar with the broth before adding the Greek yogurt. Then follow the recipe as you normally would. You could also make a cheese sauce like in my bacon gouda breakfast enchiladas recipe.
Nutrition
Serving: 140g | Calories: 188kcal | Carbohydrates: 24.1g | Protein: 6.6g | Fat: 6.5g