Cheesy Potato Casserole {with Greek Yogurt}


This recipe is a family favorite that my mom has been making for YEARS! It’s great for large family gatherings, cookouts, and holidays! This time, I made a little adaptation to my mom’s original recipe in order to make it a touch healthier. I’m sure you could come up with more healthy changes as well! 


I love how quickly I can whip this recipe together for a get together (like last night!). Once you mix everything together in a large fry pan, you just transfer it to a casserole pan and bake! I changed the recipe by adding greek yogurt instead of sour cream. I’ve made it twice now this way—and it tastes great with the greek yogurt! {See full recipe below}

You can always add more (like I do!) or less CHEESE according to your taste!

Also, I usually don’t add potato chips on top of the casserole, but they do add a nice crunchiness to the dish!

And of course, left overs for lunch the next day are the best! Enjoy!






Cheesy Potato Casserole
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Cook Time
30 min
Cook Time
30 min
  1. 1 30 oz. bag of frozen hash browns
  2. 1 onion (chopped)
  3. 4 tbsp. butter
  4. 1 can fat free cream of chicken soup
  5. 2 cups greek yogurt (or sour cream)
  6. 2 cups shredded cheddar cheese
  7. Optional: crumbled potato chips
  1. Preheat oven to 350 degrees.
  2. Melt 4 tbsp. of butter in large fry pan. Add onion and sauté for about 3 minutes.
  3. Add hash browns and fry until cooked through. (Brown them to your desire doneness)
  4. Add 1 can of cream of chicken soup and 2 cups of greek yogurt.
  5. Stir in 1 cup cheddar cheese.
  6. Place mixture in large casserole dish and top with remainder of the cheese.
  7. Bake uncovered for 30 minutes.
  8. Optional: Garnish with potato chips and bake 30 minutes more.
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