Cheesy Hashbrown Casserole with Cauliflower

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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 3 cups riced cauliflower frozen
  • 3 cups shredded hashbrown potatoes frozen
  • 1 cup homemade cream of chicken soup
  • 1 cup plain greek yogurt
  • 2 cups cheese shredded
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4 cup stick butter cubed


  1. 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. 

    Serve hot.