This Hashbrown Casserole is a classic comfort food, perfect for breakfast, brunch, or as a hearty side dish for dinner. Creamy, cheesy, and packed with tender hash browns, it bakes up to golden perfection with a delicious bubbly crust.

Hashbrown Casserole

Ingredients:

Instructions:

1. Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole baking dish.
2. Sauté Aromatics: Preheat a medium pot over medium heat on the stove-top. Add the olive oil and heat it through. Add the diced yellow onion and sauté until it starts to brown. Add the minced garlic (you can smash it first for easier mincing) to the onions. Stir and sauté until fragrant, about 30 seconds to 1 minute.
3. Make the Roux & Sauce Base: Sprinkle the all-purpose flour over the onions and garlic. Stir well to combine, cooking for a few seconds. Slowly pour in the chicken stock while stirring constantly to avoid lumps. After that, gradually pour in the whole milk, continuing to stir.
4. Thicken Sauce: Let the mixture heat through and continue to stir until it begins to thicken.
5. Add Dairy & Seasonings: Stir in the sour cream, 8 oz shredded sharp cheddar cheese, salt, and fresh cracked black pepper. Let the mixture cook and thicken further as the cheese melts. Taste the sauce and adjust seasoning as needed.
6. Add Parsley: Stir in the minced parsley (or dried parsley if using).
7. Combine & Assemble: In a large bowl, combine the thawed shredded hash brown potatoes with the prepared cheese sauce. Stir well to ensure the hash browns are evenly coated. Spread the mixture evenly into the prepared casserole dish.
8. Top & Bake: Sprinkle the remaining 1 cup of shredded sharp cheddar cheese over the top of the casserole. Bake for 35-40 minutes, or until the casserole is golden brown and bubbly around the edges.