Monday, April 22, 2019

Hashbrown Casserole

Anytime we go to Cracker Barrel, when they ask me what sides I want, Hashbrown casserole is always one of the choices.  So good!!!

It may be because I'm obsessed with potatoes and could eat them every day, any way, without getting sick.  Or it could be that I just love casseroles, and this one is yummy and creamy and perfect for a breakfast get together, or a breakfast for dinner, or heck even as a side dish for  a weekday dinner. 

Whatever you decide, just make it, you won't regret it.

Hashbrown Casserole

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)
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. 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 throughout.

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

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