This Healthy 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!
This cheesy hash brown casserole is great for weekend breakfasts, brunches, and even as a dinner side dish!
Healthy Cheesy Hash Brown Casserole
What You’ll Find in this Article:
Ingredients in Low Calorie Hash Brown Casserole
I am not a fan of the chemical filled cream of chicken soup, so I make my own. All you need is a little butter and flour, some unsweetened milk (I use almond milk) and some chicken broth! It’s easy and flavorful and actually healthy!
You can get cream of chicken soup if you prefer, but it will drastically change the calories. I recommend trying it this way, as a bonus, almond milk naturally boosts metabolism!
Shopping List for Low Calorie Cheesy Hash Browns:
- Olive oil spray
- Butter
- All-purpose flour (or gluten-free)
- Unsweetened almond milk
- Chicken broth
- Garlic salt
- Frozen shredded hash browns
- Yellow onion
- 0% Greek yogurt
- Shredded sharp cheddar cheese
- Organic cornflakes
- Salt and pepper
How to Make a Low Calorie Hash Brown Casserole
This recipe does take over an hour, but it’s really just 10 minutes of work and an hour in the oven. So don’t worry!
You can also make the casserole the night before, cover and place in the fridge (wait to bake it tomorrow). Then remove it from the fridge and pop in the oven in the morning. If you do this, add 10 minutes to the baking time since the ingredients are cold.
How to Make Low Calorie Hash Brown Casserole:
- 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.
Healthy Cheesy Hash Brown Casserole Recipe
I know you’ll love this low calorie Cracker Barrel copycat recipe! It’s packed with flavor and so impressive, make it for your next brunch gathering, or for a fun weekend breakfast the entire family will love.
More Low Calorie Recipes:
Low Calorie 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
Nutrition and Calories in Cheesy Hash Brown Casseroles
Low Sodium Tips: Get low sodium broth, swap the garlic salt with garlic powder and omit the salt from the recipe.
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Article History:
- Originally written and published May 9, 2023 by Audrey Johns
- Updated on September 19, 2023 by Audrey Johns
