Description
Hashbrown Casserole brings cheesy comfort straight from Grandma’s kitchen to your dinner table. Creamy potatoes baked with golden cheese make this Southern classic a crowd-pleaser that feels like a warm hug on a plate.
Ingredients
Scale
Main Ingredients:
- 1 (30-ounce) bag frozen shredded hashbrowns
- 2 cups shredded cheddar cheese
- 2 cups milk
- 1 cup sour cream
- ½ cup grated Parmesan cheese
Supporting Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 small onion
- 2 cloves garlic
Seasoning Ingredients:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons melted butter
- 1 cup crushed cornflakes or breadcrumbs
Instructions
- Preheat your oven to 375°F and grab a 9×13-inch baking dish. Generously coat the dish with cooking spray or butter to prevent sticking.
- Melt 3 tablespoons of unsalted butter in a large saucepan over medium heat. Add 1 finely diced small onion and cook for 3-4 minutes until soft and translucent.
- Drop in 2 minced garlic cloves and sauté for 30 seconds until fragrant. Sprinkle 3 tablespoons of flour and whisk constantly for 1 minute to create a smooth base.
- Gradually pour 2 cups of milk into the pan, whisking continuously. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the sauce from heat. Stir in 1 cup of sour cream, 1½ cups of shredded cheddar cheese, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ½ teaspoon garlic powder.
- Empty the entire 30-ounce bag of thawed hashbrowns into a large mixing bowl. Pour the creamy sauce over the potatoes and mix thoroughly until every strand is coated.
- Transfer the hashbrown mixture to the prepared baking dish, spreading it evenly with a spatula.
- Optional: Combine 1 cup of crushed cornflakes with 2 tablespoons of melted butter. Sprinkle this mixture over the casserole for extra crunch.
- Top the casserole with the remaining ½ cup of cheddar cheese and ½ cup of grated Parmesan cheese.
- Slide the dish into the preheated oven and bake for 40-45 minutes until the top turns golden and edges become bubbly.
- After removing from the oven, let the casserole rest for 10 minutes. This helps the sauce set and makes serving easier.
- Serve hot, optionally garnishing with chopped chives for a fresh touch.
Notes
- Grate your own cheese for the best melting quality and flavor depth compared to pre-shredded varieties.
- Thaw hashbrowns completely and pat them dry to prevent excess moisture from making the casserole watery.
- For a healthier version, swap regular milk for low-fat milk and use reduced-fat cheeses without losing creamy texture.
- Gluten-free friends can substitute all-purpose flour with cornstarch or gluten-free flour blend and use gluten-free cornflakes for the topping.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 292 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 11 g
- Cholesterol: 55 mg