Hashbrown Casserole
This classic Hashbrown Casserole combines thawed shredded potatoes with a homemade garlic-onion cream sauce and sharp cheddar cheese. Baked uncovered until bubbling and golden, this crowd-pleasing casserole delivers rich, cheesy comfort with crisp potato texture in every bite.
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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 | 1/4 cup |
| Whole milk | 2 cups |
| Chicken stock | 1 cup |
| Sour cream | 1 cup |
| Shredded sharp cheddar cheese | 8 ounces |
| Minced parsley (fresh or dried) | 1 1/2 tablespoons |
| Salt and fresh cracked black pepper | to taste |
| Shredded sharp cheddar cheese (for topping) | 1 cup |
Step-By-Step Directions:
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Preheat and prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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Sauté aromatics: Heat the olive oil in a medium pot over medium heat. Add the diced onion and sauté until softened and starting to brown, then stir in the minced garlic and cook for 1 minute until fragrant.
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Make the sauce: Sprinkle the flour over the onions and stir for a few seconds. Slowly pour in the chicken stock and milk while whisking continuously until the sauce heats through and thickens into a creamy gravy.
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Melt cheese into sauce: Remove the pot from the heat. Stir in the sour cream, 8 ounces of shredded sharp cheddar cheese, salt, pepper, and minced parsley until smooth and melted.
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Combine with potatoes: In a large mixing bowl, gently toss the thawed hash brown potatoes with the warm cheese sauce until completely coated.
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Layer and top: Transfer the mixture into the prepared 9×13-inch dish and spread into a flat, uniform layer. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
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Bake: Bake uncovered for 35 to 40 minutes, until the casserole is bubbling and the cheese on top is melted and golden brown.
