No canned cream of anything in this easy homemade hash brown casserole! Creamy, cheesy, and worthy of second helpings.
- 1/2 yellow onion
- 3 tablespoons butter
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 1 1/2 cups sour cream
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 32 ounces refrigerated hash brown potatoes
- 8 ounces shredded cheddar cheese
- Preheat the oven to 350° F.
- Spray a 9 x 13” glass casserole dish with nonstick cooking spray.
- Finely mince the onion.
- Set a sauce pan over medium heat and add the butter. Once melted, add the minced onion. Cook, stirring frequently with a rubber spatula, for 5-6 minutes, until the onions are soft and translucent.
- Sprinkle the flour over the onions and stir to coat. Cook for about a minute, until the flour begins to turn golden and smell toasty.
- Slowly stream the chicken broth into the pan while continuing to whisk. Cook the mixture, whisking steadily for 4-5 minutes, until it begins to thicken and bubble. Once bubbling, add the sour cream, garlic powder, salt, and black pepper. Whisk until the sauce is smooth and combined.
- Remove the pan from the heat.
- Place the hash brown potatoes and half of the shredded cheese in a large mixing bowl. Pour the sauce over the potatoes. Fold the mixture with a rubber spatula, until all the potatoes are thoroughly coated in the sauce. Transfer the mixture to the prepared casserole dish.
- Sprinkle the dish evenly with the remaining shredded cheese.
- Transfer the casserole dish to the middle rack of the preheated oven.
- Bake the potato casserole for 35-40 minutes, until golden brown and bubbling at the edges.
- Remove the casserole dish from the oven.
- Allow the hash brown casserole to rest for 10 minutes before serving.