My son and husband agree—this is now their favorite dinner. I told them perfect—it’s simple enough for you to make for us too
This Hashbrown Casserole is the ultimate comfort food and a perfect side for any meal. Tender hash browns are enveloped in a rich, creamy cheese sauce made from a savory roux with onion, garlic, and chicken stock, then baked until golden and bubbly. It’s a crowd favorite and a must-have at holiday gatherings, potlucks, or family dinners.
Hashbrown Casserole
Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen shredded hash browns, thawed | 30 oz |
| Olive oil | 2 tbsp |
| Yellow onion, diced | 1 |
| Garlic cloves, minced | 3 |
| All-purpose flour | ¼ cup |
| Whole milk | 2 cups |
| Chicken stock | 1 cup |
| Sour cream | 1 cup |
| Shredded sharp Cheddar cheese | 8 oz (1 cup) |
| Minced parsley | 1 ½ tbsp |
| Salt | To taste |
| Freshly cracked black pepper | To taste |
| Shredded sharp Cheddar cheese, for topping | 1 cup |
How to Make Hashbrown Casserole
1. Prep & Sauté
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Heat olive oil in a medium pot over medium heat.
- Sauté diced onion until lightly browned, then add garlic and cook for 1 minute until fragrant.
2. Make the Sauce Base
- Sprinkle flour over the onions and stir to coat.
- Gradually pour in chicken stock while stirring to form a smooth mixture.
- Slowly add milk, continuing to stir until fully combined.
3. Finish the Sauce
- Allow the mixture to thicken over heat.
- Stir in sour cream, 1 cup of shredded cheese, salt, and pepper.
- Cook until the cheese melts and sauce is creamy.
- Stir in minced parsley and adjust seasoning if needed.
4. Combine & Bake
- In a large bowl, mix the thawed hash browns with the cheese sauce until evenly coated.
- Spread the mixture in the prepared casserole dish.
- Top with the remaining 1 cup of shredded cheese.
- Bake 35–40 minutes, until the casserole is golden and bubbling around the edges.
