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Cheesy Hashbrown Casserole
Melissa Hart

Cheesy Hashbrown Casserole

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs frozen shredded hash browns thawed
  • 4 tbsp unsalted butter divided
  • 1 small yellow onion finely diced
  • 3 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup sour cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups shredded sharp cheddar cheese divided

Method
 

  1. Heat oven to 350°F; grease a 9-by-13-inch dish with 1 tbsp butter.
  2. Squeeze thawed hash browns firmly in a clean towel until no longer dripping.
  3. Melt remaining 3 tbsp butter in a saucepan over medium heat. Cook onion about 5 minutes until translucent.
  4. Stir in flour; cook 1 minute. Whisk in milk; simmer 3 to 4 minutes until sauce coats a spoon.
  5. Remove from heat; stir in sour cream, salt, pepper, and 1 1/2 cups cheddar until mostly smooth.
  6. Fold sauce through potatoes; spread evenly in dish. Scatter remaining 1/2 cup cheddar on top.
  7. Bake 45 to 50 minutes until center bubbles and edges are deeply browned. Rest 10 minutes before serving.