Cheesy Hashbrown Casserole
This creamy, cheesy Hashbrown Casserole is a comforting crowd-pleaser. Perfect for holidays, potlucks, or a cozy dinner side dish, it combines tender shredded hash browns with a flavorful homemade cheese sauce and bakes to golden perfection.
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 1 hour |
Servings: 8
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 (or reduced fat if desired)
- 1 cup chicken stock
- 1 cup sour cream
- 8 oz shredded sharp cheddar cheese
- 1 1/2 tbsp minced parsley (or 1 tbsp dried parsley)
- Salt and fresh cracked black pepper to taste
- 1 cup shredded sharp cheddar cheese (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole baking dish.
- In a medium pot over medium heat, heat olive oil and add diced onions. Sauté until onions are golden brown.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Sprinkle flour over the onions and stir to combine. Slowly pour in chicken stock, stirring constantly to avoid lumps.
- Add milk and continue stirring as the mixture thickens.
- Stir in sour cream, 8 oz cheddar cheese, salt, pepper, and parsley. Let it cook until cheese is melted and sauce is smooth and thickened. Taste and adjust seasoning.
- In a large mixing bowl, combine thawed hash browns with the cheese sauce. Stir until well mixed.
- Spread the mixture evenly into the prepared casserole dish. Top with the remaining 1 cup shredded cheddar cheese.
- Bake for 35–40 minutes, or until the casserole is golden and bubbling around the edges.
- Serve warm and enjoy!
Tips & Variations
- Add protein: Mix in cooked bacon, ham, or sausage for a heartier dish.
- Make ahead: Assemble the casserole the night before and refrigerate. Bake fresh the next day.
- Extra crispy top: Broil the casserole for the last 2-3 minutes to crisp up the cheese topping.