Description
A comforting and cheesy hashbrown casserole featuring a creamy roux-based sauce, tender onions, and a crunchy cornflake 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 and prepare casserole dish: Preheat oven to 400 degrees. Spray a large 13×8-inch casserole dish with nonstick cooking spray.
- Sauté onions 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 remaining 4 tablespoons butter. Once melted, whisk in the flour to form a roux.
- Add milk and thicken sauce: Gradually add the milk to the roux mixture, cooking over medium heat and stirring frequently until thickened, about 5-6 minutes.
- Season sauce and cool: Stir in chicken bouillon until fully incorporated, then add salt, pepper, and garlic powder. Turn off heat and let sauce cool for 4-5 minutes.
- Mix potatoes and sour cream: While sauce cools, place frozen shredded potatoes in a large bowl and stir in the sour cream until well combined.
- Add cheese to sauce and combine with potatoes: Stir 2 cups shredded cheddar cheese into the sauce until completely melted. Pour the cheese sauce over the potato mixture and stir to coat evenly.
- Assemble casserole: Transfer the potato mixture to the prepared casserole dish, spreading it evenly. Top with 1-2 cups corn flakes and sprinkle with ½ cup shredded cheddar cheese.
- Bake: Bake uncovered in the preheated oven for 45 minutes, or until the casserole is golden brown and bubbly.
- Rest and serve: Let the casserole sit for 5 minutes before serving to set.
Notes
- For a lighter option, substitute sour cream with plain Greek yogurt.
- Use vegetable bouillon to make the casserole vegetarian.
- Ensure the hashbrowns are fully thawed for even cooking.
- Adjust seasoning to taste, especially salt since bouillon bases can be salty.
- For extra crunch, add crushed corn flakes midway through baking as a topping addition.
- This casserole can be prepared a day ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg
