Step-by-Step Instructions
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Preheat & Prepare: Preheat your oven to 350°F and grease your 9×13 casserole dish.
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Sauté Aromatics: Heat olive oil in a medium pot over medium heat. Add onions and cook until golden. Stir in garlic until fragrant.
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Create the Sauce: Sprinkle flour over the onions and stir well. Slowly pour in chicken stock, then milk, stirring constantly until thickened.
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Add Creamy Goodness: Stir in sour cream, cheese, salt, pepper, and parsley. Taste and adjust seasoning.
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Combine: In a large mixing bowl, combine thawed hash browns with the cheese sauce.
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Bake: Spread mixture evenly into your casserole dish, sprinkle the remaining cheese on top, and bake 35–40 minutes until bubbly and golden.
What to Serve With Hashbrown Casserole
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Crispy bacon or sausage for breakfast
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Roast chicken or ham for dinner
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A fresh green salad to balance the richness
Tips for Success
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Thaw potatoes completely to avoid excess water in your casserole.
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Use extra sharp cheddar for maximum flavor.
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Let casserole rest 5–10 minutes before serving so it sets nicely.
Storage Instructions
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze unbaked casserole for up to 2 months. Thaw overnight before baking.
Frequently Asked Questions
Can I use fresh potatoes?
Yes! Shred them, rinse to remove excess starch, and pat dry before using.
Can I make this ahead?
Absolutely — assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Can I swap the cheese?
Sure! Monterey Jack or Gruyère make tasty alternatives.
Conclusion
This creamy, cheesy hashbrown casserole is comfort food at its finest — easy to make, impossible to resist, and endlessly versatile. Once you make it, you’ll find yourself bringing it to brunches, family dinners, and holiday gatherings for years to come.
