Step-by-Step Instructions

1. Preheat & Prepare: Preheat your oven to 350°F and grease your 9×13 casserole dish.

2. Sauté Aromatics: Heat olive oil in a medium pot over medium heat. Add onions and cook until golden. Stir in garlic until fragrant.

3. Create the Sauce: Sprinkle flour over the onions and stir well. Slowly pour in chicken stock, then milk, stirring constantly until thickened.

4. Add Creamy Goodness: Stir in sour cream, cheese, salt, pepper, and parsley. Taste and adjust seasoning.

5. Combine: In a large mixing bowl, combine thawed hash browns with the cheese sauce.

6. Bake: Spread mixture evenly into your casserole dish, sprinkle the remaining cheese on top, and bake 35–40 minutes until bubbly and golden.

What to Serve With Hashbrown Casserole

• Crispy bacon or sausage for breakfast

• Roast chicken or ham for dinner

• A fresh green salad to balance the richness

Tips for Success

• Thaw potatoes completely to avoid excess water in your casserole.

• Use extra sharp cheddar for maximum flavor.

• Let casserole rest 5–10 minutes before serving so it sets nicely.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze unbaked casserole for up to 2 months. Thaw overnight before baking.

Frequently Asked Questions

Can I use fresh potatoes?
Yes! Shred them, rinse to remove excess starch, and pat dry before using.

Can I make this ahead?
Absolutely — assemble the casserole, cover, and refrigerate up to 24 hours before baking.

Can I swap the cheese?
Sure! Monterey Jack or Gruyère make tasty alternatives.

Conclusion

This creamy, cheesy hashbrown casserole is comfort food at its finest — easy to make, impossible to resist, and endlessly versatile. Once you make it, you’ll find yourself bringing it to brunches, family dinners, and holiday gatherings for years to come.