Cheesy Hashbrown Casserole
This creamy, comforting Hash Brown Casserole is made from scratch, requires no canned cream soup, and is gluten-free. Perfect side for a holiday table!
Servings: 12 + servings
Calories: 446kcal
Equipment
Ingredients
- 1 cup low-sodium chicken broth*
- 1/2 cup half and half
- 3 tablespoons corn starch*
- 1 1/2 teaspoons dried parsley, crushed in hand
- 1/2 teaspoon poultry seasoning
- 1 teaspoon Kosher salt use an additional 1/2 teaspoon, if not using bacon
- 3/4 teaspoon ground black pepper
- 5 tablespoons butter divided
- 1/2 yellow onion diced
- 2 garlic cloves, minced
- 1 (30-ounce) bag shredded hash browns, thawed* approximately 7 cups; Simply Potatoes brand is certified gluten-free!
- 16 ounces sour cream about 2 cups; recommended: full-fat Daisy brand
- 2 cups shredded Colby Jack cheese (or your favorite shredded cheese), plus up to 1/2 cup more if desired
- 1 pound bacon try baking your bacon for easy cleanup
- *Note: If making this casserole strictly gluten-free is important to you be careful with these store-bought ingredients. Sometimes the way these ingredients are processed in a factory can cause gluten cross-contamination. Always check the label to make sure it says "certified gluten-free".
Instructions
- Preheat the oven to 350°F. Grease an 9x13 inch casserole dish with butter or cooking spray.
- In a glass measuring cup (or mixing bowl), whisk together the chicken broth, half and half, cornstarch, parsley, poultry seasoning, salt, and pepper. Set aside.
- Heat 1 tablespoon butter in a medium saucepan over medium-high heat. When the butter is melted, add the onions and saute until translucent, about 3 minutes. Stir in the garlic at the end for about 30-60 seconds, until fragrant.
- Whisk in the creamy cornstarch mixture to the onions. Bring to a simmer, stirring constantly until thick and creamy, about 2-3 minutes. Remove from the heat, stir in the remaining 4 tablespoons butter, and let cool.
- In a large mixing bowl, stir together the thawed hash browns, sour cream, cheese, bacon, and the cooled cream sauce. Place in the casserole dish, smoothing it out evenly. Optional: Sprinkle another 1/4 -1/2 cup cheese on top. (Note: At this point, you can cover and refrigerate for up to 3 days or freeze for later.)
- Bake for about 45 minutes, until edges are bubbly, middle is hot, and top is golden.
Video
Notes
Make Ahead for the Fridge: Up to 3 days before serving, assemble the casserole but do not bake. Cover tightly and store in the refrigerator. Note: You may have to bake it a little longer than the recipe calls for.
Kosher salt - You'll use an additional 1/2 teaspoon, if not using bacon.
Bag of Shredded Hash Browns - It's important to thaw these most of the way, if you buy them frozen. Note: Simply Potatoes brand is certified gluten-free.
Nutrition
Calories: 446kcal | Carbohydrates: 19g | Protein: 13g | Fat: 36g | Cholesterol: 84mg | Sodium: 654mg | Fiber: 1g | Sugar: 2g