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

This Hashbrown Casserole is a creamy, cheesy, and incredibly satisfying dish, perfect for breakfast, brunch, or as a hearty side for any meal. Thawed hash browns are coated in a rich, savory sauce made with onion, garlic, and two kinds of cheese, then baked until golden and bubbly. It’s a true crowd-pleaser!

Hashbrown Casserole

Ingredients:

Instructions:

1. Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole baking dish.
2. Sauté Aromatics: Preheat a medium pot over medium heat on the stove-top. Add the olive oil and heat it through. Add the diced yellow onion and sauté until it starts to brown.
3. Add Garlic: Add the minced garlic to the onions. Stir and sauté until fragrant, about 1 minute.
4. Make Roux & Add Liquids: Sprinkle the all-purpose flour over the onions and garlic, and stir well for a few seconds. Slowly start pouring in the chicken stock while continuously stirring to prevent lumps. After the chicken stock is incorporated, pour in the whole milk slowly, continuing to stir.
5. Thicken Sauce: Let the mixture heat through and continue stirring until it starts to thicken.
6. Add Dairy & Seasoning: Remove the pot from the heat. Stir in the sour cream, 8 oz of shredded sharp cheddar cheese, salt, and fresh cracked black pepper. Stir until the cheese melts and the sauce thickens further. Taste the sauce to adjust seasoning as needed.
7. Add Parsley: Stir in the minced parsley.
8. Combine & Bake: In a large bowl, combine the thawed shredded hash brown potatoes with the prepared cheese sauce. Mix until the hash browns are evenly coated. Spread the mixture evenly into the prepared casserole dish.
9. Top & Bake: Spread the remaining 1 cup of shredded sharp cheddar cheese on top of the casserole. Bake for 35-40 minutes, or until the casserole is browned and bubbling around the edges.