Hashbrown Casserole Recipe

 Wonderful comforting potato dish loaded with cheddar cheese and creamy sauce. It’s easily prepared without canned soup and baked to a gooey perfection. 

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*
• 2 cups whole milk (can use reduced fat if needed)
• 1 cup chicken stock
• 1 cup sour cream
• 8 oz shredded sharp cheddar cheese
• 1 1/2 tbsp minced parsley (can use dried parsley if needed)
• salt
• fresh cracked black pepper
• 1 cup shredded sharp cheddar cheese topping

INSTRUCTIONS:

1. Preheat the oven to 350° and grease a 9×13 casserole baking dish.
2. Preheat medium pot over medium heat on stove-top. 
3. Add oil, heat it through, and add diced onions. Sauté onions until they start to brown. 
4. Smash and mince garlic and add it to the onions. Stir and sauté until fragrant, just a few seconds. 
5. Sprinkle flour over the onions and stir well. Stir for a few seconds and start slowly pouring in chicken stock, while stirring. Pour in milk after that while stirring as well. 
6. Lower the heat to medium-low. Let the mixture heat through and start to thicken. Make sure to stir often.
7. Stir in sour cream, salt, and pepper. (You may need to use a whisk to help incorporate the sour cream.) Let the mixture cook for about a minute.
8. Stir in cheese one handful at a time. Stir in as it melts and taste to make sure you have enough seasoning. Once cheese is melted, stir in parsley and take the pot off heat.
9. Mix hash brown potatoes and cheese sauce in a large bowl and spread the mixture in the prepared casserole dish. Make sure it's all spread evenly throughout. 
10. Spread some more cheese on top and bake for 30-35 minutes, until casserole browned and bubbles around the edges. If you would like to brown the top a little more, turn on the broiler for a few seconds.