When I was living in Germany, I borrowed this from a neighbor and made a few modifications. She was also an American. This was a hit at every gathering we had! Salsa made from fresh cranberries is delicious when combined with jalapenos, sugar, green onions, and cilantro. The cream cheese completes this delicious dip! Serve with Ritz® or Wheat Thins® crackers.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
| Yield: | 1 casserole |
Ingredients
- nonstick cooking spray
- 1 (26 ounce) package frozen hash brown potatoes, thawed
- 1 (10.75 ounce) can cream of chicken soup
- 1 (8 ounce) package shredded Colby-Jack cheese, divided
- 4 ounces sour cream
- 4 ounces full-fat plain Greek yogurt
- 3 tablespoons unsalted butter
- salt and freshly ground black pepper to taste
- ¼ teaspoon smoked paprika (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×12-inch casserole dish with nonstick cooking spray.
- Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.
- Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.
- Don’t use more hash browns than indicated in the recipe, otherwise the dish might be too dry.
Reviews
Not at all what I was hoping for. It’s OK but at the end of the day, it’s really not.