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
Two cups full milk (you can substitute low fat if necessary)
1 cup chicken stock
1 cup sour cream
8 oz shredded sharp cheddar cheese
1 1/2 tbsp finely chopped parsley (if necessary, use dried parsley)
Salt, to taste
Fresh cracked black pepper, to taste
Topping: 1 cup of finely shredded strong cheddar cheese
Instructions:
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×13-inch casserole baking dish.
Preheat a medium pot over medium heat on the stove-top.
Add olive oil to the pot, heat it through, and then add the diced onions. Add the onions and sauté until they begin to color.
Smash and mince the garlic cloves, and add them to the onions. Stir and sauté until fragrant.
Sprinkle the flour over the onions and stir well. Cook for a few seconds, and then slowly pour in the chicken stock while stirring. After that, pour in the milk while continuing to stir.
Let the mixture heat through and start to thicken.
Stir in the sour cream, shredded sharp cheddar cheese, salt, and black pepper. As the cheese melts, let the mixture to simmer and thicken. Taste and adjust the seasoning if needed.
Stir in the minced parsley.
In a large bowl, mix the thawed hash brown potatoes and the cheese sauce until well combined. Spread the mixture evenly in the prepared casserole dish.
Sprinkle the remaining shredded sharp cheddar cheese on top.
Bake for 35-40 minutes, or until the casserole is browned and bubbles around the edges.
Before serving, take it out of the oven and allow it to cool for a few minutes.
This Hashbrown Casserole is a delicious and comforting dish that combines creamy cheese sauce with crispy hash browns. It’s perfect for breakfast, brunch, or as a side dish for dinner. Enjoy the cheesy goodness!