Cheesy Hash Brown Casserole
A tasty hash brown casserole recipe made with real ingredients and no canned soup! It's the best hash brown recipe that you can prepare ahead, but it can also be made on the same day!
Ingredients
- 2 pounds frozen hashbrown, (shredded or diced Southern-style)
- ¼ cup all-purpose flour
- ¼ cup unsalted butter
- 1 cup diced yellow onion
- 1 cup milk
- 1 cup low-sodium chicken broth
- 2 teaspoon chicken bouillon, (I used Better than Bouillon)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 cups Colby jack cheese
- 2 cups sour cream
- kosher salt, (to taste)
Optional Toppings:
- ½ cup Colby jack cheese, (or use corn flakes)
Instructions
- Melt butter in a saucepan over medium-high heat. Add onion, cook for 3 minutes or until soft.
- Add flour, cook, keep stirring for 1-2 minutes or until it smells toasted.
- Whisk in the broth, milk, garlic powder, chicken bouillon, and black pepper. Cook, stirring occasionally until thickened (as thick as condensed soup), about 4-5 minutes. Adjust seasoning with extra salt and black pepper if needed.
- In a large mixing bowl, add hash browns, 2 cups of cheese, sour cream, béchamel sauce, and a pinch of black pepper. Stir to combine. Transfer to a large baking dish, cover, and refrigerate overnight.
- Remove the casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350°F.
- Sprinkle the casserole with ½ cup of cheese. Bake for 45-55 minutes.
Notes
If you are short on time, you may prepare, assemble, and bake the casserole on the same day.
Nutrition
Calories: 371kcalCarbohydrates: 24gProtein: 12gFat: 26gSaturated Fat: 16gCholesterol: 70mgSodium: 279mgPotassium: 441mgFiber: 2gSugar: 3gVitamin A: 796IUVitamin C: 9mgCalcium: 318mgIron: 1mg
Tried this recipe?Let us know how it was!