Ingredients:

  • 115 g unsalted butter, melted
  • 298 g light cream of chicken soup
  • 245 g plain Greek yogurt
  • 5 g onion powder
  • 3 g salt
  • 1 g black pepper
  • 850 g frozen shredded hashbrown potatoes, fully thawed
  • 225 g sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9x13 inch baking dish with non-stick spray or a small amount of butter.
  2. In a large mixing bowl, combine the melted butter, light cream of chicken soup, Greek yogurt, onion powder, salt, and pepper. Stir until smooth and velvety.
  3. Fold in the shredded cheddar cheese, keeping the cheese in larger shreds for better texture.
  4. Gently fold the thawed hashbrowns into the cream mixture without pressing them down. Stir just until coated to avoid smashing the shreds.
  5. Spread the mixture into the prepared dish. Do not pack it down tightly; leave some air for the heat to circulate.
  6. Bake for 55 to 60 minutes.
  7. Check for doneness until the top is a deep golden brown and the edges are bubbling.
  8. Let the dish rest for 5-10 minutes before serving to allow the sauce to set.