Ingredients
Scale
- 1 (30 ounce) bag of frozen cubed or shredded hash browns, thawed
- ¼ cup salted butter
- ¾ cup diced yellow onion
- ¼ cup all-purpose flour
- 1½ cups low-sodium chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon salt, (and pepper to taste)
- 2 cups shredded sharp cheese
- 1 cup sour cream
- 3 cups Corn Flakes, measured, then crushed
- ¼ cup salted butter, melted
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking dish. Place the thawed hash browns in a large bowl.
- In a large saucepan, melt ¼ cup of butter over medium heat. Add the onions and cook for 3-5 minutes until soft.
- Sprinkle flour over the onion mixture and cook for an additional minute. Slowly whisk in chicken broth and milk, cooking until thickened. Stir in garlic powder, salt, and pepper, then remove from heat.
- Mix in cheddar cheese and sour cream, then pour over the hash browns and stir well. Transfer to the prepared baking dish and cover. Bake for 50-60 minutes.
- While potatoes bake, prepare the topping by crushing Corn Flakes in a bag or food processor, then mix with melted butter.
- After baking for 50-60 minutes, uncover the casserole and sprinkle the Corn Flake mixture on top. Bake for an additional 10-15 minutes until bubbling and golden.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, you can substitute the cheddar cheese with your favorite cheese variety.
Make sure to thaw hash browns completely for even cooking.
- Prep Time: 10 minutes
- Cook Time: 85 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg