Hashbrown Casserole

Ingredients

• 30 ounces frozen, shredded hash browns, thawed
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 large garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk (can be used reduced fat if desired). necessary)
• 1 cup chicken broth
• 1 cup sour cream
• 8 ounces grated cheddar cheese
• 1 1/2 tablespoons chopped parsley (can use dried parsley if necessary)
• salt
• freshly ground black pepper
• 1 cup grated cheddar cheese topping

How to Make Potato Chip Casserole

Preheat oven to 350° and grease a 9×13 baking pan.
Preheat a medium saucepan over medium heat on the stove.
Add the oil, heat and add the onion. Sauté the onions until they begin to brown.
Crush the garlic, chop it and add it to the onion.Stir and sauté until fragrant.
Sprinkle flour over the onions and mix well. Stir for a few seconds and begin to slowly pour in the chicken broth while stirring. Then pour in the milk while stirring.

We let the mixture heat up and start to thicken.Add sour cream, cheese, salt and pepper. Allow the mixture to cook and thicken while the cheese melts. Taste to make sure you have enough seasoning.
Add parsley.

Mix potato croquettes and cheese sauce in a large bowl and pour the mixture into the prepared baking dish.Make sure everything is evenly distributed.
Spread a little more cheese on top and bake for 35-40 minutes, until the casserole is golden brown and bubbling around the edges.

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