Description
This Cheesy Hashbrown Casserole is a comforting and creamy dish featuring frozen hashbrowns baked in a rich cheddar cheese sauce with onions and a crunchy corn flakes topping. Perfect for brunch, potlucks, or as a hearty side dish, it combines tender potatoes, savory seasonings, and gooey melted cheese for an irresistible crowd-pleaser.
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 oven to 400 degrees Fahrenheit and spray a large 13×8-inch casserole dish with nonstick cooking spray to prepare for baking.
- Sauté Onion and Make Roux: Melt 1 tablespoon butter in a medium saucepan over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes. Add the remaining 4 tablespoons butter, melt completely, then whisk in the flour to create a roux.
- Make Cheese Sauce: Slowly add milk to the roux, stirring frequently and cooking over medium heat until thickened, about 5-6 minutes. Stir in chicken bouillon, salt, pepper, and garlic powder until well combined. Turn off heat and let sauce cool for 4-5 minutes.
- Combine Potatoes and Sauce: Meanwhile, place the frozen hashbrown potatoes in a large bowl and mix in the sour cream. Stir the 2 cups shredded cheddar cheese into the cooled sauce until fully melted and smooth. Pour this cheese sauce over the potatoes and stir to coat everything evenly.
- Assemble Casserole: Transfer the potato mixture into the prepared casserole dish and spread evenly. Sprinkle the corn flakes topping evenly over the casserole, then add ½ cup shredded cheddar cheese on top.
- Bake: Bake uncovered in the preheated oven for 45 minutes or until the casserole is golden brown and bubbling around the edges.
- Rest and Serve: Remove from oven and let the casserole sit for 5 minutes before serving to allow it to set slightly.
Notes
- Use plain Greek yogurt as a lower-fat substitute for sour cream if desired.
- For extra crunch, toss corn flakes topping with melted butter before sprinkling.
- Can be prepared ahead and refrigerated; add 5-10 minutes to baking time if baking from cold.
- To make it gluten free, substitute all-purpose flour with a gluten-free flour blend.
- Make sure to let the sauce cool slightly before adding cheese to prevent curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 40 mg
