I love hash brown casserole but so many recipes use cream of something soup – ugh. I just can’t stand the idea of doing that. It is just so … yuck. I thought that for our New Year’s Day brunch, I would add this to my mom-in-law’s tradition of New Year good luck food. You know – from the south it is collards, black-eyed peas and from the north it is sauerkraut and sausage oh, and German potato salad. Hell of a New Years Day, especially when some beer is involved. And beer is always involved.
2 Tbs unsalted butter
2 Tbs flour
1/2 cup whole milk
1/2 cup chicken stock
30-32 ounces frozen shredded hash browns – thawed
8 Tbs unsalted butter, melted and cooled
8 ounces sour cream
medium yellow onion, grated
2 cups shredded extra sharp cheddar cheese, divided (1 1/2 & 1/2)
1 teaspoon salt, might need a bit more but I prefer to add when serving
1/2 teaspoon freshly ground black pepper
In a small sauce pan, melt butter. Whisk in flour and let cook for a minute or so. Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper. Set aside. This is your roux.
Preheat oven to 350 degrees. In a large bowl, stir together thawed hash browns and melted butter.
Stir in the roux, sour cream, onion, and 1 1/2 cups shredded extra sharp cheddar cheese. Season with salt and pepper.
Pour mixture into a lightly greased 9 x 13 inch pan. Top with remaining 1/2 cup of cheese (or more if you’d like – and yes, I would).
Cover with foil and bake for 1 hour. Remove foil and cook for an additional 15 minutes, or until the cheese is bubbly and starting to brown.
We were super pleased with this. It was really good – almost Cracker Barrel good. Think it might need a little more onions to get there, but that is totally do-able.
When it is just me and the MotH, I’ll do a half recipe and keep the rest of the hash browns in the freezer. Love flexible recipes.