Description
A comforting and cheesy hashbrown casserole featuring crispy cornflake topping, tender shredded potatoes in a creamy cheese sauce, and savory seasonings baked to golden perfection.
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: Melt 1 tablespoon butter in a medium saucepan over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes.
- Make Roux: Add the remaining 4 tablespoons of butter to the saucepan. Once melted, whisk in the flour until fully combined forming a roux.
- Prepare Sauce: Gradually add the milk to the roux mixture while stirring frequently. Cook over medium heat, stirring often, until the sauce thickens, about 5-6 minutes.
- Season Sauce: Once thickened, stir in chicken bouillon and mix well. Add salt, pepper, and garlic powder, then turn off the heat and let the sauce cool for 4-5 minutes.
- Mix Potatoes: While sauce cools, place frozen shredded potatoes in a large bowl. Stir in sour cream until evenly combined.
- 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 potato mixture and stir well to coat evenly.
- Assemble Casserole: Transfer the potato mixture into the prepared casserole dish and spread it out evenly.
- Add Topping: Sprinkle 1-2 cups corn flakes evenly over the top, then add ½ cup shredded cheddar cheese on top of the corn flakes.
- Bake: Bake uncovered in the preheated oven for 45 minutes, or until the casserole is golden brown and bubbling.
- Rest Before Serving: Remove from oven and let sit for 5 minutes before serving to allow it to set.
Notes
- For a healthier twist, substitute sour cream with plain Greek yogurt.
- Corn flakes provide a crunchy topping, but panko breadcrumbs or crushed crackers can be used as alternatives.
- If you prefer a spicier flavor, add a pinch of cayenne pepper or smoked paprika.
- Use chicken bouillon carefully if dietary restrictions apply; vegetable bouillon can be substituted for a vegetarian option.
- Make sure the sauce is cooled slightly before mixing with potatoes to avoid curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg
