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A rich and creamy hashbrown casserole loaded with cheese, onions, and garlic, baked until bubbly and golden.
Print Recipe
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 30 oz frozen shredded hash brown potatoes, thawed
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken stock
  • 1 cup sour cream
  • 8 oz sharp cheddar cheese, shredded
  • 1 1/2 tbsp parsley, minced
  • salt, to taste
  • black pepper, to taste
  • 1 cup sharp cheddar cheese, shredded (for topping)

Equipment

  • 9x13 casserole dish
  • saucepan
  • mixing bowl

Method
 

  1. Preheat oven to 375°F and grease a 9×13 casserole dish.
  2. Heat olive oil in a saucepan. Sauté onion until soft, then add garlic.
  3. Stir in flour and cook briefly. Slowly whisk in milk and chicken stock until thickened.
  4. Remove from heat and stir in sour cream, shredded cheese, parsley, salt, and pepper.
  5. Mix sauce with hashbrowns and spread into prepared dish. Top with remaining cheese.
  6. Bake 40–45 minutes until bubbly and golden. Rest briefly before serving.

Nutrition

Calories: 360kcalCarbohydrates: 28gProtein: 10gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 520mgPotassium: 480mgFiber: 2gSugar: 5gVitamin A: 12IUVitamin C: 8mgCalcium: 22mgIron: 10mg

Notes

Thaw hashbrowns fully for best texture. Let rest before serving.

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