This 7 layer casserole without cream cheese is a fresh take on the classic layered dish that’s both hearty and crowd-pleasing. By swapping out cream cheese for a tangy sour cream and mayo blend, this casserole stays creamy without overwhelming richness, making it perfect for potlucks, family dinners, or meal prep.
Ingredients
- 1 (12 oz) bag frozen hash browns, thawed
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 small onion, finely diced
- 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Cooking spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray or butter.
- In a medium bowl, combine the sour cream, mayonnaise, garlic powder, smoked paprika, salt, and pepper. Mix well to create the creamy sauce layer.
- Spread the thawed hash browns evenly on the bottom of the prepared casserole dish, pressing lightly to form a base layer.
- Sprinkle half of the diced onions evenly over the hash browns.
- Layer the cooked shredded chicken evenly on top of the onions.
- Scatter the thawed mixed vegetables over the chicken layer.
- Spread the sour cream and mayo mixture evenly over the vegetable layer, smoothing it out with a spatula.
- Sprinkle half of the cheddar and half of the mozzarella cheese over the creamy layer.
- Top with the remaining diced onions and finish by sprinkling the rest of the cheddar and mozzarella cheeses evenly over the top.
- Cover the casserole with aluminum foil and bake for 25 minutes.
- Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Tips
- Substitutions: You can replace shredded chicken with cooked ground turkey or beef for a different protein option. If you prefer a vegetarian version, use cooked lentils or beans instead of meat.
- Vegetable Variations: Feel free to swap the frozen mixed vegetables for fresh diced bell peppers, mushrooms, or zucchini depending on what you have on hand.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain creaminess.
- Common Mistake: Avoid skipping the resting time after baking; it helps the casserole set and makes serving easier without it falling apart.
Serving Suggestions
This casserole pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the richness. For a heartier meal, serve alongside steamed green beans or roasted Brussels sprouts. It also works well as a potluck dish—cut into squares and served warm or at room temperature.
Variations
Customize this casserole to your taste or dietary needs with these ideas:
- Spicy Kick: Add 1-2 diced jalapeños or a teaspoon of chipotle powder to the creamy sauce for heat.
- Cheese Swap: Use pepper jack or smoked gouda instead of cheddar and mozzarella for a different flavor profile.
- Dairy-Free: Substitute sour cream and mayonnaise with dairy-free alternatives like cashew cream and vegan mayo.
- Low Carb: Replace hash browns with riced cauliflower or thinly sliced zucchini to reduce carbs.
Storage and Reheating
After baking, let the casserole cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, place individual portions on a microwave-safe plate and heat for 1-2 minutes until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, covered with foil to prevent drying out. If frozen, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Bake it fresh when ready to serve. This helps flavors meld and saves time on busy days.
Why use sour cream and mayonnaise instead of cream cheese?
This combination creates a creamy, tangy layer without the dense texture cream cheese can add. It’s lighter, easier to spread, and blends well with the other ingredients.
Can I use fresh potatoes instead of frozen hash browns?
Yes, peel and grate about 3 cups of fresh potatoes, then squeeze out excess moisture before layering. Keep in mind fresh potatoes may take slightly longer to cook through in the casserole.
Is it necessary to thaw frozen vegetables before adding?
Thawing and draining frozen vegetables helps prevent excess water from making the casserole soggy. If you don’t have time, you can add them frozen but expect a slightly softer texture.
Can I add more layers or change the order?
Absolutely! The beauty of layered casseroles is their flexibility. Just keep in mind that even layering helps everything cook evenly and makes serving easier.
What’s the best way to prevent the casserole from drying out?
Covering the casserole with foil for the first part of baking traps steam and moisture. Removing the foil near the end lets the cheese brown without drying out the layers beneath.
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