Hashbrown casserole

Ingredients

• 3 PoundBag Frozen Shredded Hashbrown Potatoes
• 1.5 CupDiced Yellow Onion
• 1 CupDiced Red Bell Pepper
• 4 TablespoonButter
• 4 TablespoonAll Purpose Flour
• 3 CupsMilk
• 2 CupsChicken Stock Or Broth
• 6 CupsShredded Medium Cheddar Cheese, Divided
• 1 CupSour Cream
• 1 TablespoonLawry Salt
• 1 TeaspoonPepper Supreme
• 1 TeaspoonGarlic Powder

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Preheat the oven to 350°F. Thaw the frozen shredded hashbrown potatoes and set aside.

2. 2

   In a large skillet, melt the butter over medium heat and sauté the diced onion and red bell pepper for 4-5 minutes until softened.

   ⏱Start 4:00
3. 3

   Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to form a light roux.

   ⏱Start 1:00
4. 4

   Gradually whisk in the milk and chicken stock, and cook, stirring frequently, for 5-7 minutes until the sauce thickens and coats the back of a spoon.

   ⏱Start 5:00
5. 5

   Remove from heat and stir in the sour cream, Lawry salt, Pepper Supreme, and garlic powder until smooth.

6. 6

   In a large mixing bowl, combine the thawed hashbrowns with the sauce and 3 cups of the shredded cheddar cheese (reserving the remaining 3 cups for topping). Mix well until thoroughly combined.

7. 7

   Spread the mixture evenly into a greased 9x13-inch (or hotel pan for larger batches) baking dish, then scatter the reserved 3 cups of cheddar cheese evenly over the top.

8. 8

   Bake at 350°F for 45-50 minutes, until the casserole is bubbling around the edges and the top is golden brown.

   ⏱Start 45:00
9. 9

   Let rest for 5-10 minutes before serving.

   ⏱Start 5:00