Description
Hashbrown Casserole is the ultimate comfort food that combines the crispy goodness of hashbrowns with a rich, cheesy sauce, all baked to perfection. Whether you’re preparing a cozy family dinner or bringing a dish to a potluck, this casserole is sure to be a hit. With simple ingredients and easy steps, you can create a dish that’s both satisfying and flavorful.
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 (reduced fat can be used if preferred)
- 1 cup chicken stock
- 1 cup sour cream
- 8 oz shredded sharp cheddar cheese
- 1 1/2 tbsp minced parsley (dried parsley can be substituted)
- Salt to taste
- Fresh cracked black pepper to taste
- 1 cup shredded sharp cheddar cheese (for topping)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch casserole baking dish to prevent sticking.
- Sauté the Onions: In a medium pot, heat 2 tablespoons of olive oil over medium heat on the stove-top. Add the diced onions and sauté until they start to brown, which should take about 5-7 minutes.
- Add Garlic: Smash and mince the garlic cloves, then add them to the onions. Stir and sauté for another minute until the garlic is fragrant.
- Make the Cheese Sauce: Sprinkle 1/4 cup of all-purpose flour over the sautéed onions and garlic, stirring well to combine. Gradually pour in the chicken stock while continuously stirring to avoid lumps. Once the stock is fully incorporated, slowly pour in the milk, continuing to stir.
- Thicken the Sauce: Let the mixture heat through on medium heat, stirring occasionally until it begins to thicken. Once thickened, stir in the sour cream and 8 oz of shredded sharp cheddar cheese. Continue cooking until the cheese is fully melted and the sauce is smooth. Season with salt and fresh cracked black pepper to taste.
- Add Parsley: Stir in the minced parsley, mixing it evenly into the cheese sauce.
- Combine with Hashbrowns: In a large bowl, combine the thawed hash brown potatoes with the cheese sauce. Mix well to ensure the hashbrowns are evenly coated.
- Prepare for Baking: Spread the hashbrown mixture evenly in the prepared casserole dish. Sprinkle an additional cup of shredded sharp cheddar cheese over the top.
- Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Notes
Serving Tips:
- Presentation: Serve the Hashbrown Casserole straight from the baking dish to keep it warm and allow everyone to enjoy the bubbling cheese. For a more refined presentation, scoop portions onto individual plates and garnish with a sprinkle of fresh parsley or a dash of paprika for color.
- Pairing Suggestions: This casserole pairs wonderfully with a variety of dishes. Serve it alongside grilled or roasted meats, such as chicken, beef, or pork, for a complete meal. It also complements a fresh green salad, steamed vegetables, or eggs for a hearty breakfast or brunch option.
- Serving Temperature: The casserole is best served hot, right out of the oven, when the cheese is still melty and the top is crispy. If it cools down, you can reheat individual servings in the microwave or pop the whole dish back in the oven at a low temperature until warmed through.
Storage Tips:
- Refrigeration: Store any leftover Hashbrown Casserole in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Make sure to let the casserole cool to room temperature before refrigerating to prevent condensation and sogginess.
- Reheating: To reheat, you can microwave individual portions or place the casserole dish back in a preheated oven at 350°F (175°C) until warmed through. Cover the dish with foil to prevent the top from over-browning during reheating.
- Freezing: Hashbrown Casserole can be frozen for longer storage. To freeze, allow the casserole to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It will keep for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then bake at 350°F (175°C) until heated through.