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Hashbrown Casserole
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:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole baking dish.
- Heat olive oil in a medium pot over medium heat. Add diced onions and sauté until they begin to brown.
- Add minced garlic to the onions and cook until fragrant.
- Sprinkle flour over the onions and stir well. Gradually pour in chicken stock while stirring continuously. Follow with the milk, continuing to stir.
- Allow the mixture to heat through and start to thicken.
- 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.
- Mix the hash browns with the cheese sauce in a large bowl. Spread the mixture evenly in the prepared casserole dish.
- Sprinkle additional shredded cheese on top. Bake for 35-40 minutes, or until the casserole is browned and bubbling around the edges.