Hashbrown Casserole

hash brown potatoes, (30 oz)
olive oil, 2 tablespoons
1 yellow onion, chopped 3 large cloves garlic, minced
1/4 cup white flour
2 cups full-fat milk (or skim milk, if desired)
1 cup chicken broth
1 cup sour cream.
8 ounces hard cheddar cheese, crumbled
1/4 cup parsley, minced (or substitute dried parsley if you prefer)
cracked fresh black pepper
top made with 1 cup hard cheddar cheese.

Grease a 9Γ—13 baking pan and set the oven temperature to 350 degrees
Place a medium-sized saucepan in the oven over medium heat.
Heat the oil until hot before adding the onion. Add the onion to the pan over medium heat.

Crush and pierce the garlic and onions and combine them. Cook by stirring until pleasant aroma emerges. Add the onion and flour and mix well. After mixing for a while, slowly add chicken broth and continue mixing. Also add milk slowly while stirring.

Allow the ingredients to boil and begin to thicken.
Spread with cheese, cream, salt and pepper. While the cheese melts, let the mixture to simmer and thicken. You can tell if there is enough spice in it by tasting it.
Combine with parsley.

When the stew is ready, mix the hash browns and cheese sauce in a large bowl. Make sure you spread it evenly.
Once the crust has formed and the edges have been rounded, pour in some more cheese and bake for 35 to 40 minutes.

Try it now!! It’s really worth it, check out the related posts below for an easy recipe like this


  1. I have this recipe and I change it from breakfast( adding cooked and crumbled bacon or sausage) to a dinner meal by adding chicken or turkey shredded) or even ground beef (cooked and drained) using the same ingredients, and they’re all hits among family and friends. Thanks

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