Easy Hashbrown Casserole


My family loved it!! I made it a second time with potatoes that I peeled and sliced thinly with a box grater. That was a hit as well!




  • 2 tbsp olive oil
  • 30 oz frozen shredded hash brown potatoes thawed
  • 1 yellow onion
  • 3 large garlic cloves
  • 1/4 cup all purpose flour
  • 2 cups whole milk
  • 1 cup chicken stock
  • cup sour cream
  • 8 oz shredded sharp cheddar cheese
  • 1 1/2 tbsp minced parsley 
  • salt
  • fresh cracked black pepper
  • 1 cup shredded sharp cheddar cheese


  • Preheat oven to 350 and grease a 9×13 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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