Description

This cheesy hash brown casserole is rich, creamy, and loaded with sharp cheddar and sour cream. Topped with crispy homemade fried onions, it’s the perfect comfort food side dish for holidays, potlucks, or weeknight dinners.

Ingredients

Potatoes:

32 ounces frozen cubed hash browns, thawed

¼ cup (½ stick) unsalted butter, melted

2 cups (226 g) sharp cheddar cheese, shredded

1½ cups (345 g) sour cream

Sauce:

¼ cup (½ stick) unsalted butter

1 small yellow onion, diced

2 teaspoons garlic, minced

¼ cup (31 g) all-purpose flour

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon cayenne pepper

½ teaspoon dried mustard

½ cup (120 g) chicken broth

½ cup (122.5 g) whole milk

Fried Onions:

2 large yellow onions, thinly sliced (about 4 cups)

4 cups (32 ounces) vegetable oil

½ teaspoon kosher salt

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Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking dish.
In a large bowl, mix thawed hash browns, melted butter, shredded cheese, and sour cream. Set aside.
In a skillet over medium heat, melt butter. Add diced onion and cook 3–5 minutes. Add garlic and cook 1 more minute.
Stir in flour, salt, pepper, cayenne, and mustard. Cook 1 minute. Slowly whisk in broth and milk. Cook until thickened.
Add sauce to potato mixture. Stir to combine. Transfer to baking dish and spread evenly.
Bake uncovered for 45–50 minutes, until bubbly and golden.
While baking, heat oil in a saucepan to 350°F. Fry onions in batches for 2–5 minutes each until golden. Drain on paper towels and sprinkle with salt.
Top casserole with fried onions before serving.

Notes

Use fully thawed hash browns to avoid excess moisture.
Adjust cayenne pepper to taste for spiciness.
Store fried onions separately to maintain crispness.
Gluten-free option: substitute flour with gluten-free flour.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Side Dish, Casserole
Method: baking, frying
Cuisine: American, Comfort Food