Ultimate Hashbrown Casserole

Ingredients:

• 30 oz frozen shredded hash brown potatoes, thawed
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 large garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk (can be substituted with reduced-fat milk if desired)
• 1 cup chicken stock
• 1 cup sour cream
• 8 oz shredded sharp cheddar cheese
• 1 1/2 tbsp minced parsley (dried parsley can be used as an alternative)
• Salt, to taste
• Freshly cracked black pepper, to taste
• 1 cup shredded sharp cheddar cheese for topping

Instructions:

1. Preheat the oven to 350°F and grease a 9×13 casserole baking dish.
2. In a medium pot over medium heat on the stove-top, heat olive oil. Add diced onions and sauté until they start to brown.
3. Smash and mince garlic, then add it to the onions. Stir and sauté until fragrant.
4. Sprinkle flour over the onions and stir well. Cook for a few seconds, then slowly pour in chicken stock while stirring. Gradually add milk while continuing to stir.
5. Allow the mixture to heat through and start to thicken.
6. Stir in sour cream, shredded cheese, salt, and pepper. Let the mixture cook and thicken as the cheese melts. Taste to adjust seasoning if needed.
7. Stir in minced parsley.
8. In a large bowl, mix together the thawed hash browns and cheese sauce until well combined. Spread the mixture evenly in the prepared casserole dish.
9. Sprinkle shredded cheese on top.
10. Bake for 35-40 minutes, or until the casserole is golden brown and bubbly around the edges.

Enjoy your delectable Hashbrown Casserole!