My son and husband agree—this is now their favorite dinner. I told them perfect—it’s simple enough for you to make for us too

This Hashbrown Casserole is classic comfort food at its best and an easy side dish for nearly any occasion. Shredded potatoes are coated in a rich, creamy cheese sauce built from a savory roux with onion, garlic, and chicken stock, then baked until bubbly and lightly golden. It’s a guaranteed crowd-pleaser—perfect for holidays, potlucks, and family dinners.

Hashbrown Casserole

Ingredients

Ingredient	Quantity
Frozen shredded hash browns, thawed	30 oz
Olive oil	2 tbsp
Yellow onion, diced	1
Garlic cloves, minced	3
All-purpose flour	¼ cup
Whole milk	2 cups
Chicken stock	1 cup
Sour cream	1 cup
Sharp Cheddar cheese, shredded	8 oz (1 cup)
Minced parsley	1½ tbsp
Salt	To taste
Freshly cracked black pepper	To taste
Sharp Cheddar cheese, shredded (for topping)	1 cup

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How to Make Hashbrown Casserole

1. Prep and Sauté
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Heat olive oil in a medium saucepan over medium heat. Add the diced onion and cook until softened and lightly golden. Stir in the garlic and cook for about 1 minute, until fragrant.

2. Build the Sauce Base
Sprinkle the flour over the onion mixture and stir well to coat. Slowly pour in the chicken stock while stirring to keep the mixture smooth. Gradually add the milk, continuing to stir until fully combined.

3. Finish the Cheese Sauce
Cook the mixture, stirring frequently, until thickened. Add the sour cream, 1 cup of shredded Cheddar cheese, salt, and black pepper. Stir until the cheese melts and the sauce is smooth and creamy. Mix in the parsley and adjust seasoning if needed.

4. Assemble and Bake
In a large bowl, combine the thawed hash browns with the cheese sauce until evenly coated. Spread the mixture into the prepared baking dish and top with the remaining shredded cheese.
Bake for 35–40 minutes, until the casserole is hot, bubbly, and golden on top.