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Level easy
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Prep time 15 minutes
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Cook time 50 minutes
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Total time 01 hours 05 minutes
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Servings 8
Course: Side Dish
Main Ingredient: Vegetables
Ingredients
- 1/4 cup - butter
- 1 yellow onion - diced
- 3 cloves - garlic - minced
- 1/4 cup - all-purpose flour
- 3 cups - vegetable or chicken stock
- 2 cups - cheddar cheese - grated
- 1/2 teaspoon - salt
- 1/2 teaspoon - black pepper
- 30 ounces - frozen hash browns
Directions
- Preheat the oven and prepare the casserole dish: Preheat oven to 400˚F. Lightly butter or grease a 9x13 baking dish.
- Make the cheese sauce: In a medium pot, melt 1/4 cup butter over medium heat. Add diced onion and cook for 3-4 minutes until onions turn translucent but not browned. Then add minced garlic and cook for 30 seconds.
- Stir in flour and continue to cook for a minute or two until the flour turns a tan color. Slowly whisk in stock and bring sauce to a slight simmer. The sauce will thicken as it heats. Once the sauce is thick like gravy, stir in the cheddar cheese and season with salt and pepper. Remove from heat.
- A saucepan with sauteed onions, chicken broth and flour mixed together to start the cheese sauce for potato casserole without canned cream soup. A saucepan with water, shredded cheddar cheese and shredded hash brown potatoes for Mormon Funeral Potatoes.
- Combine the potatoes and the sauce: In a large bowl add the frozen hash browns and pour the sauce over the hash browns. Stir together well to combine and transfer to the prepared baking dish. Smooth the top.
- A large white mixing bowl on a marble countertop. Shredded potatoes and cheese mixed together for Hash Brown Potato Casserole.
- Bake the casserole: Place the casserole in the center rack of your oven and bake for 45 minutes at 400˚F. Then turn on the broiler and broil for 5 minutes on high to crisp up the top of the casserole. If your casserole dish is not broiler-safe, then turn the oven up to 500˚F and bake for 3 more minutes.
- Serve: Let the casserole cool slightly but serve while warm.
- Make the Crispy Serrano Rings (Optional DAD ADD): Slice serrano peppers into thin coins. Heat a few tablespoons of olive oil over medium heat in a small skillet. Once it is hot, add serrano coins and cook for 2-3 minutes until they start to brown. Remove the coins from the skillet and let drain on a paper towel. Season with a pinch of salt.