Hashbrown Casserole
INGREDIENTS
INSTRUCTIONS
- 30 oz frozen shredded hash brown potatoes thawed
- 2 tbsp olìve oìl
- 1 yellow onìon dìced
- 3 large garlìc cloves mìnced
- 1/4 cup all purpose flour
- 2 cups whole mìlk (can use reduced fat ìf needed)
- 1 cup chìcken stock
- 1 cup sour cream
- 8 oz shredded sharp cheddar cheese
- 1 1/2 tbsp mìnced parsley (can use drìed parsley ìf needed)
- salt
- fresh cracked black pepper
- 1 cup shredded sharp cheddar cheese toppìng
INSTRUCTIONS
- Preheat oven to 350 and grease a 9x13 casserole bakìng dìsh.
- Preheat medìum pot over medìum heat on stove-top.
- Add oìl, heat ìt through and add onìons. Saute onìons untìl they start to brown.
- Smash and mìnce garlìc and add ìt to the onìons. Stìr and saute untìl fragrant.
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