This classic hashbrown casserole is the ultimate comfort food—crispy edges, a creamy cheesy center, and rich, savory flavor in every bite. Whether you’re serving it as a side dish for a holiday meal or as the star of a cozy weeknight dinner, it’s always a crowd-pleaser.
Ingredients
- 30 oz frozen shredded hash browns, thawed
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 large garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups whole milk (or reduced fat)
- 1 cup chicken stock
- 1 cup sour cream
- 8 oz shredded sharp cheddar cheese
- 1½ tbsp minced fresh parsley (or 1 tbsp dried)
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 cup shredded sharp cheddar cheese (for topping)
Instructions
- Preheat the Oven
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. - Sauté the Aromatics
In a medium pot over medium heat, warm the olive oil. Add the diced onion and cook until golden brown. Stir in the minced garlic and sauté until fragrant, about 30 seconds. - Make the Cream Sauce
Sprinkle the flour over the onion and garlic mixture, stirring to coat evenly. Gradually whisk in the chicken stock, followed by the milk. Continue stirring until the mixture begins to thicken. - Add the Flavor
Stir in the sour cream, shredded cheddar, salt, pepper, and parsley. Let the mixture cook until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasoning as needed. - Combine and Assemble
In a large bowl, mix the thawed hash browns with the cheese sauce until evenly coated. Spread the mixture evenly into the prepared baking dish. Top with the remaining 1 cup of shredded cheddar cheese. - Bake
Bake for 35–40 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Tip: Let it rest for 5–10 minutes before serving for the best texture.
