Check out the new book!

Recipe Makeover: Hashbrown Casserole

 As I write this at noon in Nashville, we are awaiting the "snowpocalypse" of 2018. I don't know about you, but when I'm snowed in, nothing is better than a little comfort food. Something warm, creamy, starchy, and hearty always hits the spot. Potatoes are one of my favorite foods, and when they are in the form of the Southern-staple, Hashbrown Casserole, they're to die for. 

The traditional recipe for Hashbrown Casserole calls for loads of butter, sour cream, and cheese. I've lightened-up my version but kept all the flavor by still using real butter-just a little less of it, trading out the sour cream for nonfat plain Greek yogurt (I promise you can't taste the difference!), and amping up the flavor with a few spices. This shaves 233 calories, 20 grams of fat, and 15 grams of saturated fat off of the traditional version!

Stay warm this weekend and try out my recipe below to see for yourself how great this lightened-up comfort food classic tastes!

Image may contain: food

Sarah-Jane's Hashbrown Casserole:


32 ounces frozen hashbrown potatoes, thawed

2 cups reduced-fat natural cheddar cheese

2 cups (16 ounces) nonfat plain Greek yogurt

1 can (10.5 ounces) condensed cream of chicken soup, undiluted

1/2 cup melted butter, divided

3 tablespoons chopped onion

Paprika, to taste

Garlic powder, to taste

Salt and pepper, to taste

2 cups cornflakes, lightly crushed


Preheat the oven to 350 degrees F. In a large bowl, combine the hashbrowns, cheese, yogurt, soup, 1/4 cup melted butter, and onion. Spread into a 9x13-inch baking dish that has been sprayed with cooking spray. Sprinkle (to taste) with paprika, garlic powder, and salt and pepper. In a medium bowl, toss the cornflakes in the remaining 1/4 cup melted butter and sprinkle evenly on top of the hashbrown mixture in the baking dish. Bake, covered, for 40-50 minutes, or until bubbly and heated through. Uncover and bake for 10 more minutes, or until top of the casserole is golden brown. Yield: 8 (3/4 cup) servings.

Nutrition facts per serving: 430 calories, 23g fat, 12g saturated fat, 55mg cholesterol, 870 mg sodium, 44g carbs, 5g fiber, 15g protein.