Crispy Hash Brown Casserole
This crispy hash brown casserole is rich and creamy with a cheesy base and homemade sauce, then topped with golden fried onions for a crunchy finish. Whether you're making it for brunch or dinner, it’s easy, satisfying, and always a hit.
Ingredients
Potatoes:
- 32 ounces frozen cubed hash browns thawed
- ¼ cup 57 g unsalted butter, melted
- 2 cups 226 g sharp cheddar cheese, shredded
- 1½ cups 345 g sour cream
Sauce:
- ¼ cup 57 g unsalted butter
- 1 small yellow onion diced
- 2 tsp garlic minced
- ¼ cup 31 g all-purpose flour
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
- ½ tsp dried mustard
- ½ cup 120 g chicken broth
- ½ cup 122.5 g whole milk
Fried Onions:
- 2 large yellow onions thinly sliced (about 4 cups)
- 4 cups 32 oz vegetable oil
- ½ tsp kosher salt
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a bowl, mix hash browns, melted butter, cheese, and sour cream.
- For the sauce, melt butter in a skillet. Cook onions until soft.
- Add garlic, then flour and seasonings. Cook 1 minute.
- Slowly add milk and broth, whisk until thickened.
- Pour into potato mix. Stir and transfer to baking dish.
- See full steps with tips & photos → https://p4pd.org/crispy-hash-brown-casserole/
Notes
- Thaw hash browns thoroughly to avoid excess moisture.
- You can prep the base and fry onions ahead, then assemble before baking.
- Sub store-bought crispy onions if you're short on time.