Ultimate Hashbrown Casserole Recipe

Hashbrown casserole is a classic comfort dish that’s perfect for breakfast, brunch, or dinner. This version is loaded with creamy, cheesy goodness, making it a crowd-pleaser for any occasion. Let’s dive into this mouthwatering recipe that’s sure to become a family favorite.

Ingredients:

For the Casserole:

30 oz frozen shredded hash brown potatoes, thawed
2 tbsp olive oil
1 yellow onion, diced
3 large garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk (can use reduced fat if needed)
1 cup chicken stock
1 cup sour cream
8 oz shredded sharp cheddar cheese
1 1/2 tbsp minced parsley (can use dried parsley if needed)
Salt, to taste
Fresh cracked black pepper, to taste

For the Topping:

1 cup shredded sharp cheddar cheese

Instructions:

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with cooking spray or a bit of olive oil.

2. Sauté the Vegetables:

In a large skillet, heat the olive oil over medium heat.
Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute, until fragrant.

3. Make the Creamy Sauce:

Sprinkle the flour over the onions and garlic, stirring continuously to form a roux. Cook for about 2 minutes.
Gradually whisk in the milk and chicken stock, ensuring there are no lumps.
Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.

4. Combine Ingredients:

Remove the skillet from heat and stir in the sour cream, 8 oz of shredded sharp cheddar cheese, and minced parsley. Mix until the cheese is fully melted and the sauce is smooth.
Season with salt and fresh cracked black pepper to taste.

5. Assemble the Casserole:

In a large mixing bowl, combine the thawed hash brown potatoes and the creamy sauce. Mix well to ensure the potatoes are fully coated with the sauce.
Pour the mixture into the prepared baking dish, spreading it out evenly.

6. Add the Topping:

Sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly over the top of the casserole.

7. Bake:

Place the casserole in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the casserole is bubbly around the edges.

8. Serve:

Remove the casserole from the oven and let it cool slightly before serving. Garnish with additional minced parsley if desired.

Cook’s Notes and Variations:

Make Ahead: This casserole can be prepared a day in advance. Simply assemble the casserole, cover it with foil, and store it in the refrigerator. When ready to bake, remove the foil and bake as directed.
Add-ins: Feel free to add cooked bacon, ham, or sausage for an extra layer of flavor. You can also add vegetables like bell peppers, mushrooms, or spinach.
Cheese Variations: Try using different types of cheese such as Monterey Jack, Colby, or Pepper Jack for a unique twist.

Keto and Low-Carb Version:

To make a keto and low-carb version of this hashbrown casserole, replace the shredded hash brown potatoes with shredded cauliflower. Here’s how you can adjust the recipe:

Keto Ingredients:

30 oz shredded cauliflower (fresh or frozen, thawed)
2 tbsp olive oil
1 yellow onion, diced
3 large garlic cloves, minced
1/4 cup almond flour or coconut flour
2 cups heavy cream or unsweetened almond milk
1 cup chicken stock
1 cup sour cream
8 oz shredded sharp cheddar cheese
1 1/2 tbsp minced parsley (can use dried parsley if needed)
Salt, to taste
Fresh cracked black pepper, to taste
1 cup shredded sharp cheddar cheese for topping

Keto Instructions:

Follow the same instructions as above, but use shredded cauliflower instead of hash brown potatoes and almond or coconut flour instead of all-purpose flour. The cooking process and baking times remain the same.

Frequently Asked Questions (FAQs):

Q: Can I use fresh potatoes instead of frozen hash browns? A: Yes, you can use fresh potatoes. Simply peel and shred them, then soak in water to remove excess starch. Drain and dry thoroughly before using.

Q: Can I freeze this casserole? A: Yes, this casserole freezes well. After baking, let it cool completely, then cover it tightly with foil or plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.

Q: How can I make this dish vegetarian? A: Use vegetable broth instead of chicken stock to make the casserole vegetarian.

Q: What can I serve with this casserole? A: This casserole pairs well with a fresh green salad, roasted vegetables, or a side of fruit.

This Hashbrown Casserole is the perfect comfort food for any occasion. Its creamy, cheesy goodness is sure to be a hit with family and friends. Whether you stick to the classic recipe or try out the keto version, you’re in for a treat. Enjoy the warm, hearty flavors and don’t forget to share your delicious creation with loved ones. Happy cooking!

Hashbrown Casserole