Hash Brown Casserole

I made this for Christmas breakfast this year and our crowd of 7 almost finished the whole dish!  I was trying to keep things manageable and stress free, so I baked this several days ahead of time and put it in the freezer after it was cool.   

There is a lot of stuff in here, so it was good to get it done early.  After thawing in the fridge for a day or two, I popped it in the oven to heat it through day-of.  A very good decision and one I would make again!  Recipe source:  chefsavvy.com

Hash Brown Casserole

30 oz. frozen shredded hash browns, thawed and patted dry

3 T. butter

1 large onion, diced

4 cloves garlic, minced

1/4 c. flour

1 1/2 c. chicken broth

2 c. milk

1 t. Dijon mustard

1 t. Worcestershire 

1 t. Italian seasoning

1 t. salt

1/4 t. pepper

2 1/2 c. shredded sharp cheddar, divided (I shredded a block of cheddar.  It melts a lot better than pre-shredded)

1 c. sour cream

1/4 c. parmesan cheese, grated

Melt butter over medium high heat and sauté the onions for a few minutes until they start to get tender.  Add the garlic and cook another minute.

Stir in the flour and cook for a minute.

Slowly whisk in the broth, milk, Dijon, Worcestershire, Italian seasoning, salt and pepper.  Bring to a gentle simmer over medium heat, stirring constantly for about 5 minutes.  The idea here is to get it to thicken up a bit.

Remove from the heat and add the 2 cups of the shredded cheddar.  Whisk it until the cheese is melted.  Stir in the sour cream.

Layer the hash browns in a 9x13 casserole dish.  Pour the cheese mixture on top.  Top with the remaining 1/2 cup shredded cheddar and 1/2 cup parmesan.

Bake for 40-45 minutes at 350 degrees until it is golden brown and bubbly.  Allow it to rest 10 minutes or so before serving.

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nutrition notes for 8 servings: 325 cal, 13g carbs, 13g protein, 25g fat

c = cup

t = teaspoon

T = tablespoon