Hashbrown Casserole

 

• 32 ounces frozen hash browns thawed, see notes
• ▢3 tablespoons butter
• ▢1 medium onion chopped fine
• ▢3 tablespoons flour or use Gluten-Free all purpose flour
• ▢1 cup milk I used whole milk
• ▢2 cups chicken stock or chicken broth
• ▢1 ½ – 2 teaspoons kosher salt
• ▢1 teaspoon fresh ground black pepper
• ▢1 cup shredded white sharp cheddar cheese plus extra for sprinkling, or use your favorite
• ▢1 cup shredded Monterey jack cheese plus extra for sprinkling, or use your favorite
• ▢1 cup sour cream not fat free, lite okay

Crunchy Topping

• ▢1 cup Cornflakes lightly crushed
• ▢3-5 tablespoons butter melted
• ▢Garnish with chopped chives if desired

Instructions

• THAW your hash browns (see notes)
• Preheat oven to 350°F and butter or spray a 9×13 casserole dish.
• In a large skillet over medium heat, melt butter and saute the onion until soft, then sprinkle with flour cooking and stirring for one minute. Slowly whisk in milk and chicken stock bringing the mixture to a low boil, allowing it to simmer until thickened, stirring, it won’t take long. Season with salt and pepper. Remove from heat and stir in shredded cheeses, stirring until melted in.
• In a large bowl combine cheese sauce with hash browns and sour cream, adjust seasonings if needed and transfer to 9×13 casserole baking dish (well sprayed or buttered). Smooth potato mixture on top.
• Mix 3-5 tablespoons melted butter with corn flakes for the topping and spread evenly over the potato mixture. Cover with foil for first 20 minutes, then sprinkle with extra cheese and bake until golden, bubbly and melty. You may drool now! If desired, garnish with chopped chives.