*Ingredients
°30 oz frozen shredded hash browns, thawed
°2 tablespoons olive oil
°1 yellow onion diced
°3 large garlic cloves, minced
°1/4 cup all-purpose flour
°2 cups whole milk (can use reduced fat if needed)
°1 cup chicken broth
°1 cup sour cream
°8 oz sharp cheddar cheese
°1 1/2 tbsp chopped parsley (you can use dried parsley if needed)
°salt
°fresh cracked black pepper
°1 cup grated sharp cheddar cheese topping
*How to make:
Preheat oven to 350 and grease a 9×13 baking dish.
Preheat a medium saucepan over medium heat on the stove.
Add the oil, heat and add the onions. Sauté onions to they begin to brown.
Crush and mince the garlic and add it to the onions. Stirring and sauté to fragrant.
Sprinkling flour over onions and mix well. Stir for a few seconds and start slowly pouring in the chicken broth, while stirring. Then add the milk, stirring as well.
Allow the mixture to heat up and begin to thicken.
Stirring in sour cream, cheese, salt & pepper. Allow the mixture to cook and thicken as the cheese melts. Taste to make sure you have enough seasoning.
Stir in the parsley.
Combine hash browns and cheese sauce in a large bowl and spread the mixture into the prepared casserole dish. Make sure everything is evenly distributed.
Spread a little more cheese on top and bake for 35-40 minutes, until the pan is golden brown and bubbles form around the edges.
Enjoy !
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