Hashbrown Casserole

Ingredients:

• 30 oz frozen shredded hash brown potatoes, thawed
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 large garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk (reduced fat can be used if preferred)
• 1 cup chicken stock
• 1 cup sour cream
• 8 oz shredded sharp cheddar cheese
• 1 1/2 tbsp minced parsley (dried parsley can be used if necessary)
• Salt, to taste
• Freshly cracked black pepper, to taste
• 1 cup shredded sharp cheddar cheese, for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole baking dish.
2. Heat olive oil in a medium pot over medium heat. Add diced onions and sauté until they begin to brown.
3. Add minced garlic to the onions and cook until fragrant.
4. Sprinkle flour over the onions and stir well. Gradually pour in chicken stock while stirring continuously. Follow with the milk, continuing to stir.
5. Allow the mixture to heat through and start to thicken.
6. Stir in sour cream, shredded cheese, salt, and pepper. Continue cooking until the cheese melts and the mixture thickens. Taste and adjust seasoning as needed.
7. Mix the hash browns with the cheese sauce in a large bowl. Spread the mixture evenly in the prepared casserole dish.
8. Sprinkle additional shredded cheese on top. Bake for 35-40 minutes, or until the casserole is browned and bubbling around the edges.