This casserole is so warm and cheesy and it is healthy with half the calories of other hashbrown casseroles!


3 cups cooked cauliflower chopped

4 cups shredded frozen hashbrowns

1 (10 ½ oz ) can reduced fat cream of chicken soup

1 ½ cups plain nonfat Greek yogurt

1 onion diced

¼ cup of shredded sharp cheese to go in casserole

1 cup shredded sharp cheese for on top of casserole


Preheat oven to 350 degrees. In a large bowl, combine cauliflower, shredded frozen hashbrown, cream of chicken soup, Greek yogurt, onion, and ¼ cup shredded cheese. Stir until all ingredients are combined. Add salt and pepper to taste. Spread mixture in a 9×13 inch casserole dish. Sprinkle 1 cup shredded cheese on top and cover. Place in oven and bake for approximately 45-55 minutes or until potatoes are tender and fully cooked. Uncover and broil on high for 5-8 minutes. Serve and enjoy!