Healthy Comfort Food: Hash Brown Casserole with Veggies

Hash Brown Casserole with Veggies in pan and on spatula, ready to be served
Photo: Jill Weisenberger, MS, RDN, CDE, CHWC, FAND

A friend asked me to bring a hash brown casserole to her house for a potluck. After scouring the internet for healthy hash brown casserole recipes, I panicked. I couldn’t find anything that I wanted to make that I also thought my friend’s guests would like. I decided to wing it and take elements from a frittata and a potato kugel, a dish I make for some Jewish holidays. After only two tries, I came up with a delicious healthy hash brown casserole.

If you know me, you know that I’ll add low-calorie, low-carbohydrate, health-shielding non-starchy vegetables to practically any recipe. And this healthy comfort food recipe is no exception. The combination of eggs, cheese and potatoes practically begged for broccoli. Healthy Comfort Food: Hash Brown Casserole with Veggies - Using lower fat cheeses brought the saturated fat and calories to a manageable level.

Hash Brown Casserole with Veggies

Serves 15 squares


  • 9 large eggs, beaten
  • 1 teaspoon kosher salt
  • ¾ teaspoon coarse black pepper
  • ¼ teaspoon ground nutmeg
  • 3 cloves garlic, crushed or chopped
  • 1 tablespoon Dijon mustard
  • 2 cups lowfat cottage cheese
  • 5 cups frozen hashbrown potatoes (no added oil or salt), do not defrost
  • 1 large yellow onion, grated
  • 6 tablespoons chopped chives, divided (about ¾ ounce)
  • 1 (12.6-ounce) bag frozen broccoli pieces, thawed, with excess moisture removed, cut to bite-sized pieces
  • 2½ cups 2% shredded sharp cheddar cheese, divided


  1. Preheat oven to 400°F.
  2. In a large bowl, mix the beaten eggs and the next 5 ingredients (through mustard). Add the cottage cheese and mix well.
  3. In a separate large bowl, mix the frozen hash browns, grated onion, 4 tablespoons chives, broccoli and 2 cups of the shredded cheese.
  4. Pour the ingredients of the first bowl (egg mixture) into the potato mixture. Combine well.
  5. Transfer the mixture into a 9″ x 13″ baking dish that was treated with nonstick spray. Use a spatula or the back of a large spoon to even out the contents of your baking dish.
  6. Sprinkle the remaining 2 tablespoons of chives and ½ cup cheese over the top.
  7. Bake 40 minutes or until the top is golden and the center has set.
  8. Cut into 15 squares.
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Jill Weisenberger
Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, is a writer, nutrition consultant and speaker with a private practice in Newport News, VA, and is the author of four books, including the bestselling Diabetes Weight Loss – Week by Week and her newest title, Prediabetes: A Complete Guide. Follow her on social media and learn more at