“My son and husband have declared this his new favorite dinner. I said good, it’s easy enough for you to make for us!!!!”

This Hashbrown Casserole is the ultimate comfort dish—rich, creamy, and loaded with golden, cheesy potatoes. Whether you’re making it for breakfast, brunch, or as a cozy dinner side, it always delivers hearty satisfaction and crowd-pleasing flavor.

Hashbrown Casserole

Ingredients:

Instructions:

1. Preheat & Prepare Dish:
   Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. Cook Onions & Garlic:
   Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook until golden and soft. Stir in the minced garlic and sauté for another 30–60 seconds, until fragrant.
3. Make the Sauce Base:
   Sprinkle flour over the onion and garlic mixture, stirring constantly for a few seconds to form a roux. Slowly add the chicken stock while whisking to prevent clumping. Gradually stir in the milk.
4. Thicken the Mixture:
   Let the sauce simmer, stirring often, until it begins to thicken to a creamy consistency.
5. Add Dairy and Seasonings:
   Stir in the sour cream and 8 oz of shredded cheddar. Add salt and cracked black pepper to taste. Continue to cook gently until the cheese is melted and the sauce is smooth.
6. Add Fresh Herbs:
   Stir in the chopped parsley (dried parsley works in a pinch).
7. Mix with Hash Browns:
   In a large bowl, combine the thawed hash browns with the cheese sauce. Mix well so everything is evenly coated.
8. Assemble & Bake:
   Spread the hash brown mixture evenly in your prepared baking dish. Sprinkle the remaining cup of cheddar cheese over the top.
9. Bake to Perfection:
   Place the casserole in the oven and bake for 35–40 minutes, or until the top is golden and bubbly around the edges.