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Perfect for family gatherings, potlucks, or a quiet night in, this casserole is a versatile dish that appeals to all ages. Its golden crust promises a delightful crunch, while the melting cheese and creamy interior offer a mouthwatering contrast. It’s a testament to the magic of simple ingredients coming together to create something extraordinary.
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 (can use reduced fat if needed)
- 1 cup chicken stock
- 1 cup sour cream
- 8 oz shredded sharp cheddar cheese
- 1 1/2 tbsp minced parsley (can use dried parsley if needed)
- Salt, to taste
- Fresh cracked black pepper, to taste
- 1 cup shredded sharp cheddar cheese for topping
- Preheat oven to 350°F and grease a 9×13 casserole baking dish.
- Preheat a medium pot over medium heat on stove-top.
- Add oil, heat it through and add onions. Sauté onions until they start to brown.
- Smash and mince garlic, add it to the onions. Stir and sauté until fragrant.
- Sprinkle flour over the onions and stir well. Stir for a few seconds and start slowly pouring in chicken stock, while stirring. Pour in milk after that, stirring continuously.
- Let the mixture heat through and start to thicken.
- Stir in sour cream, cheese, salt, and pepper. Let the mixture cook and thicken as the cheese melts. Taste to make sure you have enough seasoning.
- Stir in parsley.
- Mix hash browns and cheese sauce in a large bowl and spread the mixture in the prepared casserole dish. Make sure it’s all spread evenly.
- Spread more cheese on top and bake for 35-40 minutes, until casserole is browned and bubbles around the edges.
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