Description
A comforting and cheesy hashbrown casserole made with shredded potatoes, a creamy cheese sauce, and topped with crunchy corn flakes and cheddar cheese. Perfect for brunch, breakfast, or a hearty side dish.
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. Spray a large 13×8-inch casserole dish with nonstick cooking spray to prevent sticking.
- 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 and let melt. Stir in flour and whisk continuously to combine and cook slightly.
- Make Cheese Sauce: Gradually add milk to the roux mixture, stirring frequently over medium heat until thickened, about 5-6 minutes. Add chicken bouillon and stir well until fully combined. Then add salt, pepper, and garlic powder. Turn off the heat and let the sauce cool for 4-5 minutes.
- Prepare Potatoes: While the sauce cools, place frozen shredded potatoes in a large bowl and mix in the sour cream until evenly coated.
- Combine Cheese and Sauce: Stir 2 cups shredded cheddar cheese into the warm sauce until fully melted and smooth. Pour this cheese sauce over the sour cream-coated potatoes and mix thoroughly to combine.
- Assemble Casserole: Transfer the potato mixture into the prepared 13×8-inch casserole dish and spread evenly. Sprinkle the top with 1-2 cups corn flakes and the ½ cup shredded cheddar cheese.
- Bake: Bake uncovered in the preheated oven for 40-45 minutes, until the casserole is golden brown on top and bubbling around the edges.
- Rest and Serve: Let the casserole sit for 5 minutes before serving to allow it to set and cool slightly.
Notes
- For a lighter version, substitute the sour cream with plain Greek yogurt.
- Use gluten-free flour if you want to make this recipe gluten free.
- The chicken bouillon adds great depth of flavor, but you can omit or substitute it with vegetable broth base for a vegetarian option.
- Make sure to thaw the hashbrowns slightly for easier mixing, or mix thoroughly if using frozen directly.
- For extra crispy topping, lightly toast corn flakes before adding them on top.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg
