Description
A creamy and cheesy hashbrown casserole featuring a rich cheese sauce made with sautéed onions, milk, cheddar cheese, and sour cream, topped with crispy corn flakes and extra cheese, baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 2 pounds frozen hashbrown potatoes
- 1 small onion diced, about 1 cup
- 5 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 2 cups freshly grated cheddar cheese
- 2 cups sour cream (can also use plain Greek yogurt)
- 1 teaspoon salt
- ½ teaspoon black or white pepper
- ½ teaspoon garlic powder
- 1 teaspoon chicken bouillon (recommended: Better than Bouillon base)
Topping
- 1-2 cups corn flakes
- ½ cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Spray a large 13×8-inch casserole dish with nonstick cooking spray to prepare it for baking.
- Sauté Onions: Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
- Make Roux: Add the remaining 4 tablespoons of butter to the saucepan. Once melted, whisk in the all-purpose flour until well combined to create a roux base.
- Add Milk and Thicken Sauce: Gradually pour in the milk while whisking continuously. Cook over medium heat, stirring frequently until the mixture thickens, about 5-6 minutes.
- Season Sauce: Once thickened, stir in the chicken bouillon, salt, pepper, and garlic powder until fully combined. Turn off the heat and let the sauce cool for 4-5 minutes.
- Mix Potatoes and Sour Cream: While the sauce is cooling, place the frozen shredded potatoes into a large bowl and stir in the sour cream until evenly mixed.
- Add Cheese Sauce: Stir the 2 cups of shredded cheddar cheese into the sauce until completely melted and smooth. Pour the cheese sauce over the potato mixture and stir to coat thoroughly.
- Assemble Casserole: Transfer the potato mixture into the prepared casserole dish and spread it out evenly. Sprinkle the top with 1-2 cups of corn flakes and the ½ cup of shredded cheddar cheese for a crunchy topping.
- Bake: Bake the casserole uncovered in the preheated oven for 40-45 minutes, or until the top is golden brown and the casserole is bubbling.
- Rest and Serve: Remove from the oven and let the casserole sit for 5 minutes before serving to allow it to set.
Notes
- For a healthier option, substitute sour cream with plain Greek yogurt.
- You can customize the cheese type to your preference, such as using a sharp cheddar or a blend of cheeses.
- If you prefer a spicier twist, add a pinch of cayenne pepper or smoked paprika to the seasoning.
- Ensure the hashbrowns are fully thawed or partially thawed for easier mixing with sour cream.
- Use a mild chicken bouillon for seasoning to avoid overpowering the flavors.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 55 mg
