EASY CHEESY POTATO CASSEROLE RECIPE!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories without sacrificing too much flavor.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt is lower in calories and adds a similar tang.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is a cost-effective alternative.

Preheat the oven to 350 degrees.

Melt 2 tablespoons of butter in a small skillet over moderate heat.

Add the finely diced onion and garlic to the skillet and cook until soft and fragrant.

Thaw the bag of frozen hash brown potatoes in the fridge overnight before using.

In a large bowl, combine the thawed hash brown potatoes, cream of mushroom soup, sour cream, onion and garlic mixture, kosher salt, black pepper, cayenne pepper, and grated parmesan cheese.

Reserve 1/4 cup of the grated cheese and add the remaining 1 3/4 cups into the bowl, then stir everything together until well combined.

Transfer the mixture to an 8 by 13 inch casserole dish and smooth it out.

Sprinkle the reserved 1/4 cup of grated cheese over the top of the casserole.

In a small bowl, combine 1 1/2 cups of panko or breadcrumbs with 4 tablespoons of melted butter and toss to combine.

Sprinkle the breadcrumb mixture over the casserole.

Bake in the preheated oven for 50 minutes until bubbly and the top is golden.

Let the dish sit for 5 minutes before serving.

Garnish with chopped green onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens