Hashbrown Casserole

How to Make Hashbrown Casserole

1. 1

   Step 1: Preheat and sauté aromatics

   Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch (23x33 cm) baking dish. Heat the olive oil in a skillet over medium heat, then sauté the diced onion and bell pepper 5–7 minutes until softened; add the minced garlic and half of the seasoning mix, cook 30 seconds more and remove from heat to cool slightly.

   For this step

   • 1 tbspOlive oil
   • 1 mediumYellow onion, diced
   • 1/2 cupRed bell pepper, diced
   • 2 clovesGarlic, minced
   • 2 tspKosher salt, black pepper & smoked paprika (combined)
2. 2

   Step 2: Combine potatoes and binder

   Place the thawed (or briefly thawed) shredded hashbrowns in a large bowl. Add the Greek yogurt, eggs, and half of the shredded cheddar, then fold in the sautéed vegetables. Mix gently until evenly combined and season to taste with more of the seasoning mix.

   For this step

   • 30 ozFrozen shredded hashbrowns
   • 1 cupPlain Greek yogurt (low-fat)
   • 2 largeLarge eggs
   
3. 3

   Step 3: Transfer to baking dish and top

   Spread the mixture into the prepared baking dish in an even layer. Sprinkle the remaining shredded cheddar over the top and lightly press so the cheese adheres; if desired, dust the surface with a pinch more smoked paprika from the seasoning blend for color.
   
4. 4

   Step 4: Bake until bubbly and golden

   Bake in the preheated oven for 35–45 minutes, or until the edges are bubbly and the top is golden brown. If the top browns too quickly, tent loosely with foil for the final 10–15 minutes of baking.
   
5. 5

   Step 5: Rest and serve

   Let the casserole rest 8–10 minutes after removing from the oven to firm up for easier slicing. Serve warm by the spoonful or cut into squares—excellent on its own or alongside a green salad or scrambled eggs.

1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch (23x33 cm) baking dish. Heat the olive oil in a skillet over medium heat, then sauté the diced onion and bell pepper 5–7 minutes until softened; add the minced garlic and half of the seasoning mix, cook 30 seconds more and remove from heat to cool slightly.
2. Place the thawed (or briefly thawed) shredded hashbrowns in a large bowl. Add the Greek yogurt, eggs, and half of the shredded cheddar, then fold in the sautéed vegetables. Mix gently until evenly combined and season to taste with more of the seasoning mix.
3. Spread the mixture into the prepared baking dish in an even layer. Sprinkle the remaining shredded cheddar over the top and lightly press so the cheese adheres; if desired, dust the surface with a pinch more smoked paprika from the seasoning blend for color.
4. Bake in the preheated oven for 35–45 minutes, or until the edges are bubbly and the top is golden brown. If the top browns too quickly, tent loosely with foil for the final 10–15 minutes of baking.
5. Let the casserole rest 8–10 minutes after removing from the oven to firm up for easier slicing. Serve warm by the spoonful or cut into squares—excellent on its own or alongside a green salad or scrambled eggs.