Hashbrown Casserole



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 (can use reduced fat if desired)

1 cup chicken stock

1 cup sour cream

8 oz shredded sharp cheddar cheese

1 1/2 tbsp minced parsley (or dried parsley if needed)

Salt, to taste

Freshly cracked black pepper, to taste

1 cup shredded sharp cheddar cheese (for topping)


Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole baking dish.

Heat a medium pot over medium heat on the stovetop.

Add olive oil and allow it to heat. Add diced onions and sauté until they start to brown.

Mince the garlic cloves and add them to the onions. Stir and sauté until fragrant.

Sprinkle flour over the onions and stir well. Cook for a few seconds, then slowly pour in the chicken stock while stirring. Follow by pouring in the milk while continuing to stir.

Let the mixture heat through and start to thicken.

Stir in the sour cream, shredded cheddar cheese, salt, and freshly cracked black pepper. Allow the mixture to cook and thicken as the cheese melts. Taste and adjust seasoning as needed.

Stir in the minced parsley.

In a large bowl, mix the thawed shredded hash browns with the cheese sauce until well combined. Ensure the mixture is spread evenly throughout.

Spread an additional layer of shredded cheddar cheese on top.

Bake for 35-40 minutes, or until the casserole is golden brown and bubbles around the edges.

Serve and enjoy this cheesy Hashbrown Casserole as a delightful side dish or a comforting main course.

Indulge in the creamy, cheesy goodness of this Hashbrown Casserole that is sure to be a hit with your family and friends.