Hash Brown Casserole

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This Hash Brown Casserole is creamy, cheesy, and comforting. With a crispy corn chip topping and from-scratch sauce (no canned soup needed!), It's the ultimate side dish that the whole family will love.

Prep Time5

Cook Time1

Total Time1 5

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

2 1/2 tablespoons gluten-free flour or all-purpose flour
1/2 cup chicken broth
3 tablespoons vegetable oil
3-4 cloves garlic minced
2/3 cup milk of choice
Kosher salt and pepper to taste
32 ounces frozen shredded hash browns thawed
14 ounces buttermilk
1 sweet onion finely diced
2 cups shredded red cheddar cheese
1 cup crushed corn chips

Instructions

Preheat your oven to 350°F and lightly grease a medium baking dish.
In a small bowl, whisk the 2 1/2 tablespoons gluten-free flour and 1/2 cup chicken broth until smooth.
In a saucepan, heat the 3 tablespoons vegetable oil and saute the 3-4 cloves garlic (minced) for 30 seconds.
Add the flour-broth mixture and stir continuously for 1 minute. Add the 2/3 cup milk of choice little by little and continuously stir until there are no visible lumps. Season with Kosher salt and pepper and remove from the heat. (If at this point you see lumps in your sauce, transfer it to a blender and blend until smooth.)
In a large bowl, combine the 32 ounces frozen shredded hash browns (thawed), salt, pepper, milk sauce, 14 ounces buttermilk, 1 sweet onion (diced) and 2 cups shredded red cheddar cheese.
Transfer the mixture into your prepared baking dish and spread out into an even layer. Sprinkle it with 1 cup crushed corn chips.
Bake for about 60 minutes, or until bubbling and hashbrowns are tender.

Notes

Storage & Reheating

Storage: Let the casserole cool, cover, and store in the fridge for up to 3 days.
Freezing: The casserole can be frozen baked or unbaked. If freezing the unbaked casserole, leave the corn chip topping off, as it can become soggy in the freezer. Cover the casserole dish with a layer of plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then uncover (sprinkle with the corn chips if needed) and bake as usual.
Reheating: Cover the casserole dish with foil. Bake in an oven preheated to 350°F for 20 minutes, uncover and return to the oven for a further 10-15 minutes until piping hot throughout and crisp on top.
Make Ahead: Assemble the casserole, but don't top with the corn chips. Cover and chill in the fridge for up to 3 days. When ready to bake, sprinkle the corn chips on and bake as usual.

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