Cheesy Hashbrown Casserole

How To Make Hashbrown Casserole

1. Prep Oven & Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole baking dish.
2. Sauté Aromatics: Place a medium pot over medium heat on the stove-top. Add the olive oil, heat it through, and add the diced onion. Sauté until the onions begin to brown. Add the minced garlic, stir, and sauté until it becomes fragrant.
3. Make the Sauce Base: Sprinkle the flour over the onions and garlic, and stir well for a few seconds. Slowly pour in the chicken stock, stirring constantly to prevent lumps. After that, pour in the milk while continuing to stir.
4. Finish the Sauce: Let the mixture heat through and thicken. Stir in the sour cream, 1 cup of the shredded cheddar cheese, salt, and pepper. Continue to cook until the cheese is melted and the sauce has thickened. Stir in the minced parsley.
5. Assemble the Casserole: In a large bowl, mix the thawed hash browns with the prepared cheese sauce. Spread the mixture evenly into the greased casserole dish.
6. Bake: Spread the remaining 1 cup of shredded cheddar cheese on top of the casserole. Bake for 35-40 minutes, or until the casserole is browned and bubbling around the edges.