Description
A comforting and creamy Cheesy Hashbrown Casserole combining shredded potatoes, a rich cheese sauce, and a crunchy corn flakes topping, perfect for breakfast or brunch 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 Oven: Preheat the oven to 400 degrees Fahrenheit. Spray a large 13×8-inch casserole dish with nonstick cooking spray to prepare it for baking.
- Sauté Onion: Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
- Melt Butter and Make Roux: Add the remaining 4 tablespoons of butter to the saucepan. Once melted, sprinkle the all-purpose flour over the butter and whisk continuously to combine and make a roux.
- Add Milk and Thicken Sauce: Gradually add the milk to the roux mixture, stirring frequently, and cook over medium heat until the sauce thickens, about 5-6 minutes.
- Season Sauce: Remove the saucepan from heat and stir in the chicken bouillon, salt, pepper, and garlic powder until fully combined. Let the sauce cool for 4-5 minutes.
- Combine Potatoes and Sour Cream: While the sauce is cooling, place the frozen shredded hashbrowns in a large bowl and stir in the sour cream until evenly mixed.
- Add Cheese to Sauce: Stir the 2 cups of shredded cheddar cheese into the cooled sauce until completely melted and smooth.
- Combine Mixtures: Pour the cheese sauce over the potato mixture and stir thoroughly to coat all the potatoes evenly.
- Assemble Casserole: Transfer the potato mixture to the prepared casserole dish and spread it out evenly. Sprinkle the top with 1-2 cups of corn flakes and then the ½ cup shredded cheddar cheese.
- Bake: Bake the casserole uncovered in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Rest Before Serving: Remove from the oven and allow the casserole to sit for 5 minutes before serving to set and cool slightly.
Notes
- You can substitute plain Greek yogurt for sour cream to reduce fat content and add protein.
- For a gluten-free version, use gluten-free flour and certified gluten-free corn flakes.
- Adding cooked bacon or diced ham can enhance flavor and add extra protein.
- If you prefer a spicier casserole, add a pinch of cayenne pepper or chopped jalapeños.
- Ensure the hashbrowns are fully thawed and drained if desired to prevent excess moisture.
- The topping can be varied by using crushed crackers, breadcrumbs, or panko for different textures.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 55 mg
