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


heat kitchen appliance to 350 and grease a 9x13 casserole baking dish.

heat medium pot over medium heat on stove-top.

Add oil, heat it through and add onions. Saute onions till they begin to brown.

Smash and mince garlic and add it to the onions. Stir and saute till perfumed.

Sprinkle flour over the onions and stir well. Stir for many seconds and begin slowly gushing in stock, whereas stirring. Pour in milk afterward whereas stirring still.

Let the mixture heat through and begin to thicken.

Stir in cream, cheese, salt, and pepper. Let the mixture cook and thicken because the cheese melts. style to form positive you've got enough seasoning.

Stir in parsley.

combine hash browns and bechamel sauce during a massive bowl and unfold the mixture within the ready casserole dish. ensure it's all unfold equally throughout.

unfold some a lot of cheese on prime and bake for 35-40 minutes, till casserole tanned and bubbles round the edges.

0 Response to "Hashbrown Casserole"

Post a Comment