Ingredients:

  • 30 oz Frozen Shredded Hash Browns, thawed and dried
  • 2 cups Sharp Cheddar Cheese, shredded
  • 1 cup low-fat Greek Yogurt
  • 10.5 oz Low sodium Cream of Chicken Soup
  • 1/2 cup Melted Unsalted Butter
  • 1/2 cup Finely diced yellow onion
  • 1 tsp Onion Powder
  • 1/2 tsp Freshly cracked black pepper
  • 1/2 tsp Sea salt

Instructions:

  1. Thaw the hash browns. Place the 30 oz bag in the fridge overnight or on the counter for 2 hours.
  2. Dry the shreds. Dump the thawed potatoes into a clean kitchen towel and squeeze firmly. Note: This prevents the casserole from becoming watery.
  3. Combine the wet ingredients. In your large bowl, whisk together the 10.5 oz cream of chicken soup and 1 cup Greek yogurt until velvety.
  4. Emulsify the butter. Stream in the 1/2 cup melted butter while whisking constantly to ensure it incorporates into the dairy rather than sitting on top.
  5. Season the base. Stir in the 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
  6. Add the aromatics. Mix in the 1/2 cup finely diced yellow onion.
  7. Incorporate the cheese. Fold in 1.5 cups of the sharp cheddar, reserving the last 1/2 cup for the very end.
  8. Combine with potatoes. Add the dried hash browns to the bowl. Use a spatula to fold gently until every shred is glistening with the sauce.
  9. Transfer to the dish. Spread the mixture into a lightly greased 9x13 dish. Do not pack it down; keep it airy for better heat penetration.
  10. Bake and finish. Place in a 350°F oven for 35 minutes. Sprinkle the remaining 1/2 cup of cheese on top and bake for another 10 minutes until the cheese is bubbling and the edges are dark gold.