Description
This Cheesy Hashbrown Casserole is a comforting and delicious dish featuring crispy frozen hashbrowns baked in a creamy cheddar cheese sauce with a crunchy corn flakes topping. Perfect as a side dish for family meals and holiday gatherings.
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 and Prepare Dish: Preheat your oven to 400 degrees Fahrenheit. Spray a large 13×8-inch casserole dish with nonstick cooking spray to prevent sticking.
- Sauté Onion and Make Roux: Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Add the remaining 4 tablespoons of butter and once melted, whisk in the flour to create a roux.
- Add Milk and Thicken Sauce: Gradually pour the milk into the roux, stirring constantly. Cook over medium heat, stirring frequently until the mixture thickens, about 5-6 minutes.
- Season Sauce: Stir in the chicken bouillon until completely dissolved. Add the salt, pepper, and garlic powder. Turn off the heat and let the sauce cool for 4-5 minutes.
- Mix Potatoes and Sour Cream: While the sauce cools, place the frozen shredded potatoes in a large bowl and stir in the sour cream until well combined.
- Combine Cheese Sauce and Potatoes: Stir 2 cups of shredded cheddar cheese into the warm sauce until melted. Pour this cheese sauce over the potato mixture and stir gently to coat all the potatoes evenly.
- Assemble Casserole: Transfer the potato mixture into the prepared casserole dish and spread evenly. Sprinkle the corn flakes over the top, then add ½ cup shredded cheddar cheese as a topping.
- Bake: Bake the casserole uncovered in the preheated oven for 45 minutes until the top is golden brown and the casserole is bubbling.
- Rest and Serve: Remove from oven and let the casserole sit for 5 minutes before serving to set.
Notes
- For a healthier option, substitute sour cream with plain Greek yogurt.
- Use corn flakes topping for a crunchy texture; crushed crackers or breadcrumbs could be an alternative.
- If preferred, diced fresh onions can be substituted for frozen hashbrowns for a fresher taste.
- Ensure the sauce is thick enough before mixing with potatoes to avoid a runny casserole.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg
