Ultimate Hashbrown Casserole (From Scratch)
Ingredients
800 g (28–30 oz) frozen hashbrowns, thawed
2 cups shredded cheddar cheese
3 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk (warm)
1/2 cup sour cream
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Optional topping:
1 cup crushed cornflakes or breadcrumbs
2 tablespoons melted butter
1/4 cup extra shredded cheese
Instructions
Preheat oven
Set oven to 180°C (350°F) and grease a baking dish.
Make the creamy sauce
In a saucepan, melt butter over medium heat.
Add onion and cook until soft (3–4 minutes), then add garlic.
Stir in flour and cook for 1–2 minutes.
Gradually whisk in warm milk and cook until thick and smooth.
Add creaminess & seasoning
Stir in sour cream, paprika, garlic powder, salt, and pepper.
Mix in 1½ cups of the cheddar cheese until melted.
Combine with hashbrowns
In a large bowl, mix the thawed hashbrowns with the sauce until well coated.
Assemble
Spread into the baking dish and top with remaining cheese.
Add topping (optional)
Mix cornflakes or breadcrumbs with melted butter and sprinkle over the top.
Bake
Bake uncovered for 40–45 minutes, until bubbly and golden.
Serve
Let rest 5–10 minutes before serving.
Tips
Add cooked bacon or diced chicken for a heartier version.
Swap cheddar with mozzarella + parmesan for a different cheesy flavor.
For extra richness, replace part of the milk with cream.