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Cheesy Hashbrown Casserole

Extra Cheesy Hashbrown Casserole Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 384
Ingredients Method Notes

Ingredients
  

  • 1 (30 oz) bag frozen shredded hash browns, thawed and squeezed dry
  • 4 tbsp unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup full-fat sour cream
  • 2 cups shredded sharp cheddar cheese
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • Pinch of cayenne pepper
  • 2 cups cornflakes cereal, lightly crushed
  • 2 tbsp melted butter

Method
 

  1. Melt 2 tbsp butter in a large pot over medium heat. Cook the onion for 4 to 5 minutes until soft, add garlic and cook 30 seconds. Stir in flour for 1 minute, then whisk in warm milk until thickened, about 3 to 4 minutes.
  2. Remove from heat and stir in cheddar until melted. Season with salt, pepper, and cayenne. Pour into a large bowl and mix in sour cream. Fold in the hashbrowns until evenly coated.
  3. Butter a 9x13-inch dish and spread the mixture in an even layer.
  4. Toss the crushed cornflakes with 2 tbsp melted butter and scatter over the top.
  5. Bake at 350°F (175°C) for 45 to 50 minutes until bubbling and the topping is deep golden.
  6. Let the casserole rest 5 to 10 minutes, then scoop and serve warm.

Notes

Thaw the hashbrowns in the fridge overnight or on the counter for about 30 minutes before you start. If the casserole has been refrigerated before baking, let it sit at room temperature while the oven preheats so it cooks evenly.