Hashbrown Casserole
This classic Hashbrown Casserole combines tender shredded potatoes with a homemade garlic-and-onion cream sauce and plenty of sharp cheddar cheese. Baked uncovered until hot, bubbly, and golden on top, it’s a comforting side dish with a rich, cheesy flavor and satisfying potato texture in every bite.
Hashbrown Casserole
🛒 Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen shredded hash brown potatoes, thawed | 30 ounces |
| Olive oil | 2 tablespoons |
| Yellow onion, diced | 1 |
| Garlic, minced | 3 cloves |
| All-purpose flour | ¼ cup |
| Whole milk | 2 cups |
| Chicken stock | 1 cup |
| Sour cream | 1 cup |
| Shredded sharp cheddar cheese | 8 ounces |
| Minced parsley (fresh or dried) | 1½ tablespoons |
| Salt and freshly cracked black pepper | To taste |
| Shredded sharp cheddar cheese (for topping) | 1 cup |
👩🍳 Step-by-Step Directions
1. Preheat and Prepare
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Sauté the Aromatics
Heat the olive oil in a medium pot over medium heat. Add the diced onion and cook until softened and beginning to brown. Stir in the minced garlic and cook for about 1 minute, until fragrant.
3. Prepare the Cream Sauce
Sprinkle the flour over the onion mixture and stir for a few seconds. Gradually pour in the chicken stock and milk, whisking continuously. Continue cooking until the mixture is heated through and thickens into a smooth, creamy gravy.
4. Add the Cheese
Remove the pot from the heat. Stir in the sour cream, 8 ounces of shredded sharp cheddar cheese, salt, pepper, and minced parsley. Mix until the cheese has melted and the sauce is smooth.
5. Combine with the Potatoes
Place the thawed hash brown potatoes in a large mixing bowl. Gently toss them with the warm cheese sauce until the potatoes are evenly coated.
6. Assemble and Top
Transfer the potato mixture to the prepared 9×13-inch baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
7. Bake
Bake uncovered for 35–40 minutes, until the casserole is bubbling and the cheese on top is melted and golden brown.
