Ingredients:

  • 30 oz frozen shredded hash browns, thawed and patted dry
  • 10.5 oz low-sodium cream of chicken soup
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup light sour cream
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sweet onion, finely minced
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tsp garlic powder
  • 1/2 tsp freshly cracked black pepper
  • 2 cups cornflakes, crushed
  • 2 tbsp unsalted butter, melted
  • 1/4 tsp smoked paprika

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 13x9 inch ceramic baking dish with butter or non stick spray. Note: Preheating is vital so the casserole starts cooking the moment it hits the rack.
  2. In a large mixing bowl, whisk together the 1/2 cup melted butter, Greek yogurt, light sour cream, cream of chicken soup, garlic powder, and black pepper until smooth.
  3. Gently fold in the 30 oz of thawed and dried hash browns, minced onion, and 2 cups of shredded sharp cheddar cheese. until the potatoes are evenly coated in the creamy base.
  4. Spread the potato mixture evenly into the prepared 13x9 inch baking dish, smoothing the top with your spatula.
  5. In a separate small bowl, toss the 2 cups of crushed cornflakes with 2 tablespoons of melted butter and 1/4 tsp smoked paprika.
  6. Sprinkle the cornflake mixture evenly over the top of the casserole. until no potato surface is visible.
  7. Bake for 45 minutes until the edges are bubbling and the cornflake crust is a deep golden brown.
  8. Remove from the oven and let it stand for 5 minutes before serving. Note: This resting period allows the cheese sauce to set so it doesn't run.