Hash Brown Casserole

@wraywrancher

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Ingredients

Steps

Nutrition Facts

Ingredients

Scale

30 oz frozen shredded hash brown potatoes thawed

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)

8 oz shredded sharp cheddar cheese

1 1/2 tbsp minced parsley (can use dried parsley if needed)

fresh cracked black pepper

1 cup shredded sharp cheddar cheese topping

Preheat oven to 350 and grease a 9x13 casserole baking dish.

Preheat medium pot over medium heat on stove-top.

Add oil, heat it through and add onions. Saute onions until they start to brown.

Smash and mince garlic and add it to the onions. Stir and saute 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 while stirring as well.

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.

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 throughout.

Spread some more cheese on top and bake for 35-40 minutes, until casserole browned and bubbles around the edges.

Nutrition Facts

Calories

737kcal

36%
Fat

51g

2%
Saturated Fat

24g

1%
Carbohydrates

46g

2%
Fiber

2g

0%
Sugar

5g

0%
Protein

21g

1%
Cholesterol

115mg

5%
Sodium

547mg

27%

Percent Daily Values are based on a 2,000 calorie diet.

Hash Brown Casserole

Ingredients

Ingredients

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts