🧈 Creamy, Cheesy Hashbrown Casserole
Serves 8–10 | Prep: 15 min | Bake: 40–45 min | Total: ~60 min
🛒 Ingredients
For the Creamy Cheese Sauce:
2 tbsp olive oil or butter
1 medium yellow onion, diced
3 cloves garlic, minced
¼ cup all-purpose flour
2 cups whole milk (or 2% for lighter version)
1 cup chicken stock (low-sodium preferred)
1 cup sour cream (full fat = creamier texture)
8 oz (1 cup) shredded sharp cheddar cheese
1½ tbsp fresh parsley, chopped (or 1 tsp dried)
Salt & freshly cracked black pepper to taste
For the Casserole Base & Top:
30 oz (about 2 large bags) frozen shredded hash brown potatoes, thawed and drained
Pro Tip: Thaw overnight in fridge — squeeze out excess moisture with paper towels!
1 cup (4 oz) shredded sharp cheddar cheese, for topping
🧀 Optional Boosters:
½ tsp smoked paprika or mustard powder (for depth)
½ cup crumbled cooked bacon or diced ham
½ cup Gruyère or Monterey Jack for extra meltiness
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.
2️⃣ Sauté Aromatics
In a medium saucepan over medium heat, heat olive oil.
Add onion and cook 5–6 minutes until soft and translucent.
Stir in garlic and cook 30 seconds until fragrant.
3️⃣ Make the Roux
Sprinkle in flour and stir constantly for 1–2 minutes to cook off raw taste (this is your roux!).
4️⃣ Build the Creamy Sauce
Gradually whisk in milk and chicken stock, a little at a time, until smooth.
Bring to a gentle simmer, stirring often, until slightly thickened (~5 mins).
Remove from heat.
Stir in sour cream, 8 oz cheddar cheese, parsley, salt, and pepper until smooth and fully melted.
💡 Pro Tip: Taste and adjust! Want more tang? Add a splash of hot sauce or Dijon.
5️⃣ Combine with Hash Browns
In a large bowl, toss thawed, drained hash browns with the warm cheese sauce until evenly coated.
Pour mixture into prepared baking dish and spread evenly.
6️⃣ Top & Bake
Sprinkle 1 cup shredded cheddar over the top.
Bake 40–45 minutes, until bubbly around the edges and golden brown on top.
7️⃣ Rest & Serve
Let cool 5–10 minutes before serving — helps it set for cleaner slices.
Garnish with extra parsley and serve hot!
🍽️ Serving Ideas:
With fried eggs for breakfast
Alongside roast turkey or glazed ham
As a stand-alone comfort meal with a green salad
🌈 Variations & Pro Hacks
🌱 Vegetarian? Use vegetable broth instead of chicken stock
🥓 Bacon Lovers: Fold in ½ cup crispy cooked bacon before baking
🥔 From Scratch Option: Use fresh shredded potatoes (toss with lemon juice to prevent browning)
🧊 Make-Ahead Magic:
Assemble unbaked casserole, cover, and refrigerate overnight. Bake as directed (+5–10 mins).
Freeze after baking: Cool completely, wrap tightly, freeze up to 3 months. Reheat at 350°F until warmed through.
🧀 Extra Crispy Top? Broil 2–3 minutes at the end — watch closely!
🧠 Why This Sauce Is So Silky Smooth
The key is the roux-based sauce:
Flour + fat creates a stable thickener
Milk + stock provide liquid base
Sour cream adds tang and richness without curdling (thanks to the tempered roux!)
No canned soup needed — just real ingredients working in harmony.
❤️ Final Thought: More Than a Side Dish — It’s a Memory Maker
This casserole doesn’t just fill plates — it fills hearts. It’s the kind of dish that shows up at potlucks and stays on the table empty. The one your nephew sneaks bites of before dinner. The recipe your sister asks for every year.
It’s proof that sometimes, the simplest things — potatoes, cheese, and a little love — become the most meaningful.
So go ahead. Make it for someone you care about. Or just for yourself on a night when you need comfort most.
Because everyone deserves a warm hug in casserole form. 💛