This Low Fat Cheesy Hashbrown Casserole gives you all the creamy, cheesy, crave-worthy comfort of the classic dish—with less than 6 grams of fat per serving! It’s a healthier twist on a potluck favorite, made with shredded potatoes, fat-free Greek yogurt, and reduced-fat cheese for a dish that’s low in fat, low in calories, and full of flavor. Whether served at brunch, dinner, or alongside a holiday roast, this lighter version keeps everyone coming back for more.
About This Recipe
Creamy, cheesy, and just the right amount of crispy on top—this casserole nails the texture. The hashbrowns stay soft and tender inside, while the topping gets beautifully golden. You still get that indulgent taste, thanks to a clever combination of yogurt and just enough cheese.
It’s easy to make with simple ingredients and no canned soup required. Ideal for busy nights, potlucks, or meal prepping a crowd-pleasing side.
Why This Recipe Belongs in Your Diet
Frozen hashbrowns are fat-free and quick-cooking, making them a great base for low-fat casseroles. Greek yogurt replaces sour cream and cream soup, saving fat while adding protein and tang. A modest amount of reduced-fat cheese provides flavor without going overboard, and baking avoids the need for butter or frying.
What You’ll Need (Ingredients)
We’re turning a comfort food classic into a lightened-up star using just a few everyday ingredients and smart swaps.
- Frozen Shredded Hashbrowns, 4 cups (thawed): Make sure they’re unseasoned and thawed before mixing.
- Fat-Free Greek Yogurt, 1 cup: Replaces sour cream for creaminess without fat.
- Reduced-Fat Cheddar Cheese, ¾ cup shredded: Adds gooey, melty richness.
- Yellow Onion, ½ cup finely diced: Adds flavor and texture.
- Garlic Powder, 1 teaspoon: Boosts the savory notes.
- Salt & Pepper, to taste: Season to your preference.
- Egg, 1 large: Helps bind the mixture.
- Whole Wheat Panko Breadcrumbs, ¼ cup: Gives a golden crunch on top.
- Olive Oil Cooking Spray: Keeps things light and prevents sticking.
How to Make Low Fat Cheesy Hashbrown Casserole
- Preheat oven to 375°F (190°C). Lightly spray an 8×8-inch baking dish with cooking spray.
- Mix ingredients: In a large bowl, combine hashbrowns, yogurt, onion, cheese (reserve ¼ cup), garlic powder, salt, pepper, and egg. Stir until fully combined.
- Transfer to baking dish: Spread the mixture evenly into your prepared dish.
- Top it off: Sprinkle the remaining ¼ cup cheese and breadcrumbs evenly over the top. Lightly spray with cooking spray.
- Bake uncovered for 30–35 minutes, until golden and bubbling.
- Cool for 5 minutes before serving so it can set slightly.
Recipe Tips and Variations
- Stir in ½ cup diced roasted red peppers or cooked mushrooms for more flavor and color.
- For a breakfast version, mix in chopped cooked turkey sausage.
- Swap cheddar for reduced-fat pepper jack for a spicy kick.
- Make it gluten-free by using gluten-free breadcrumbs or skipping them altogether.
How to Store Leftovers
Refrigerate cooled leftovers in an airtight container for up to 4 days. To reheat, bake at 350°F or microwave until hot. This casserole also freezes well—wrap tightly and freeze up to 2 months.
Nutrition Facts
- Serving Size: 1/6th of casserole
- Calories: 185 kcal
- Fat: 5.7 g
- Carbohydrates: 18 g
- Protein: 11 g
- Sodium: 310 mg
Try More Recipes:
- Low-Fat Broccoli Cauliflower Casserole Recipe
- Low Fat Ground Turkey Casserole Recipe
- Low Fat Ground Turkey Casserole Recipe
Low-Fat Cheesy Hashbrown Casserole Recipe
Description
A creamy, satisfying hashbrown casserole made light with Greek yogurt and reduced-fat cheese—just 5.7 grams of fat per serving.
Ingredients
Instructions
- Preheat oven to 375°F and spray an 8×8 dish.
- Mix hashbrowns, yogurt, onion, ½ cup cheese, garlic powder, salt, pepper, and egg.
Spread into dish. - Top with remaining cheese and breadcrumbs. Spray lightly.
- Bake 30–35 minutes until bubbly and golden.
- Cool 5 minutes before serving.