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Cheesy Hashbrown Casserole with Cauliflower is an easy, classic side dish with a veggie twist. It’s cheesy and creamy, loaded with homemade cream of chicken and greek yogurt, and packed with hidden veggies!
I grew up in the midwest and we lived for Cheesy Hashbrown Casserole at every holiday, BBQ and potluck! It’s what my childhood memories are made of, but I knew I could make a healthier version with better for you ingredients and some added veggies, for good measure. This casserole is just like the classic, but half of the hashbrown potatoes are replaced with riced cauliflower. The texture is spot on and so is the flavor of the original version. Your family is going to love it, I promise! My son’s exact words…”this does not suck!” hahaha, seriously though.
Not all versions of this casserole are gluten free, but you’re in luck, because this version is! We use a Homemade Cream of Chicken Soup that is naturally gluten free and all the other casserole ingredients are as well!
This casserole is super easy to make and the most labor intensive step is the Homemade Cream of Chicken Soup, but even that only takes 10 minutes! While you can substitute the canned version, I don’t recommend it. Make it homemade, you can thank me later!
This casserole is the perfect side dish to almost anything, but we especially love it next to these Grilled Burgers or this Spicy Grilled Chicken.
In a large mixing bowl, combine riced cauliflower and shredded hashbrown potatoes.
Add cream of chicken soup and yogurt and mix till cauliflower and potatoes are coated.
Mix in salt, pepper and garlic powder.
Add in shredded cheese and mix well.
Pour mixture in a 9x13 inch baking dish and top evenly with butter slices.
Bake casserole at 350 degrees for 1 hour. Then turn to broil and continue for 5 more minutes till casserole is golden brown and bubbly.
Remove casserole from oven and let sit for 10 minutes to thicken.