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


  1. Preheat the oven to 350° F.
  2. Spray a 9 x 13” glass casserole dish with nonstick cooking spray.
  3. Finely mince the onion.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the pan from the heat.
  8. 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.
  9. Sprinkle the dish evenly with the remaining shredded cheese.
  10. Transfer the casserole dish to the middle rack of the preheated oven.
  11. Bake the potato casserole for 35-40 minutes, until golden brown and bubbling at the edges.
  12. Remove the casserole dish from the oven.
  13. Allow the hash brown casserole to rest for 10 minutes before serving.
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