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Golden, bubbling cheesy hash brown casserole fresh from the oven in a white baking dish
Alex

Creamy High-Protein Hash Brown Casserole (No Canned Soup, No Sour Cream)

Creamy hash brown casserole built on a 5-minute roux and plain Greek yogurt instead of canned condensed soup or sour cream. Cheesy, freezer-friendly, and past 20g of protein per serving with shredded chicken.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 1 (30 oz) bag frozen shredded hash browns thawed and blotted dry
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 1 cup plain Greek yogurt used in place of sour cream
  • 2 cups shredded sharp cheddar divided
  • 1.5 cups cooked shredded chicken optional, for protein
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup crushed cornflakes or panko for topping

Method
 

  1. Heat oven to 375F (190C) and grease a 9x13 baking dish.
  2. Melt butter in a saucepan, whisk in flour, and cook 1 to 2 minutes until foamy.
  3. Slowly whisk in milk. Simmer 3 to 4 minutes until it coats the back of a spoon.
  4. Off heat, stir in Greek yogurt, 1.5 cups cheddar, and all seasonings. Adding yogurt off the heat keeps it from splitting.
  5. Fold the sauce into the thawed hash browns (and chicken, if using).
  6. Spread in the dish, top with remaining cheese and the crushed topping.
  7. Bake 45 to 55 minutes until golden and bubbling. Rest 10 minutes before serving.

Notes

Uses plain Greek yogurt instead of sour cream, and a butter-and-flour roux instead of canned condensed soup. Assemble and freeze unbaked for up to 3 months; bake from frozen with foil on for the first 45 minutes.