Hashbrown Casserole Recipe | Holiday Sides #cooking

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

shredded cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: cream of mushroom soup

Homemade broth is lighter and can be made with pantry staples.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can enhance flavor.

Preheat the oven to 350°F (175°C).

Butter a 9 by 13 baking dish with 1-2 tablespoons of butter.

In a large measuring cup, combine 12 fluid ounces of evaporated milk and 1 large egg, and mix well.

In a large bowl, add the semi-frozen shredded hash browns.

Add the can of condensed cream of chicken soup to the bowl.

Add 8 ounces of sour cream to the bowl.

Pour the egg and evaporated milk mixture into the bowl.

Add 1 teaspoon of granulated onion powder, 1 teaspoon of granulated garlic powder, 1/4 to 1/2 teaspoon of smoked paprika, 1/4 to 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt to the bowl.

Add 6 tablespoons of melted unsalted butter to the mixture.

Mix all ingredients together thoroughly.

Add a handful (about 1 cup) of colby jack cheese to the mixture and mix again.

Spread the mixture evenly into the prepared baking dish.

Top with the remaining colby jack cheese.

Cover the dish with foil and bake in the preheated oven for 55-60 minutes, uncovering after 35 minutes to allow the cheese to brown.

After baking, let the casserole set before cutting into it.

Garnish with chopped fresh parsley and chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens