This Low Calorie Cheesy Hash Brown Casserole is just 89 calories and packed with 7.2g of protein! Not bad for a side dish!. Best of all, this low calorie hash brown casserole tastes just like Cracker Barrel’s, but is a fraction of the calories and actually good for you!
Ingredients You’ll Need:
- Olive oil spray
- 1 tablespoon butter
- 1 tablespoon all-purpose flour or gluten-free
- ¾ cup unsweetened almond milk
- ¾ cup chicken broth
- ¼ teaspoon garlic salt
- 6 cups frozen shredded hash browns
- ½ yellow onion minced
- ¾ cup 0% Greek yogurt
- ¾ cups shredded sharp cheddar cheese divided
- ¼ cup organic cornflakes crushed
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Low Calorie Cheesy Hash Brown Casserole
Healthy Cheesy Hash Brown Casserole Meal Prep and Storage
Meal Prep: You can make the casserole ahead of time and bake, or store to bake later. Simply bake and cool, and cover. Then store (baked or unbaked) for later.
Storage: Will hold in the fridge for 5 days or the freezer for a month.
Reheating: If stored unbaked, bake according to the directions below (thaw out first if frozen). Or to reheat leftovers or pre-cooked, cover with foil and add to a 350 degree oven for 20-30 minutes until warmed through.
Low Calorie Cheesy Hash Brown Casserole
Low Calorie Cheesy Hash Brown Casserole
Equipment
- 9×13 casserole dish
- Large pot
- Whisk, Measuring Cups, and Spoons
Ingredients
- Olive oil spray
- 1 tablespoon butter
- 1 tablespoon all-purpose flour or gluten-free
- ¾ cup unsweetened almond milk
- ¾ cup chicken broth
- ¼ teaspoon garlic salt
- 6 cups frozen shredded hash browns
- ½ yellow onion minced
- ¾ cup 0% Greek yogurt
- ¾ cups shredded sharp cheddar cheese divided
- ¼ cup organic cornflakes crushed
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Preheat the oven to 350 degrees and spray a 9×13 baking dish with olive oil spray.
- Heat a large pot over medium heat and add the butter. Once it’s melted add in the flour and mix well, keep mixing until it browns, this is your roux.
- Add in the almond milk and whisk well to remove any lumps, then whisk in the broth and garlic salt. Cook for 10 minutes, mixing often until it’s thickened a little and coats the spoon.
- Turn off the heat and add the hash browns, onion, yogurt, and 1/4 cup of the cheese. Mix well until the hash browns are well coated.
- Move the mixture to the prepared baking dish, top with crushed cornflakes, the remaining 1/2 cup of cheese and sprinkle with salt and pepper.
- Bake in the oven for 60 minutes, until the toppings are browned and crispy and the potatoes are tender.
- Remove from the oven and let rest for 10 minutes before cutting into 12 servings (this helps it firm up).
- Serve hot, and store the leftovers in the fridge for up to a week.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Cheesy Hash Brown Casseroles
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Article History:
- Originally written and published May 9, 2023 by Audrey Johns
- Updated on September 19, 2023 by Audrey Johns
