Cheesy Hashbrown Delight

Why You’ll Love It

• Comforting and nostalgic, like your favorite childhood casserole.
• Easy to make, with frozen hash browns for convenience.
• Versatile, perfect for any meal or occasion.
• Stores and reheats well, making it a great make-ahead dish.

Ingredients

For the Casserole:

• 30-32 oz frozen shredded hash browns, defrosted
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk (1% or 2% recommended)





• 2 cups low sodium chicken broth
• 1 1/2 tbsp cornstarch
• 2 tsp Worcestershire sauce
• 2 tsp poultry seasoning
• 1 1/2 tsp kosher salt




• 1 tsp dried mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 1/2 cups freshly shredded sharp cheddar cheese
• 1/4 cup freshly grated Parmesan cheese
• 3/4 cup full-fat plain Greek yogurt

For the Topping:

• 2 cups crushed cornflakes
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch casserole dish.
2. Dry the hash browns thoroughly on paper towels.
3. In a large skillet, melt the butter and whisk in the flour. Cook until golden brown.



4. Gradually add the milk and half of the chicken broth, whisking constantly.
5. In a separate bowl, whisk together the cornstarch and remaining chicken broth. Add to the skillet and whisk to combine.
6. Whisk in the Worcestershire sauce, poultry seasoning, salt, mustard, garlic powder, onion powder, and pepper.
7. Bring to a simmer and cook until thickened.
8. Remove from heat and whisk in 1 cup of cheddar and Parmesan cheese until smooth.
9. Stir in the Greek yogurt and hash browns.






10. Transfer the mixture to the prepared casserole dish and top with the remaining cheddar cheese.
11. In a small bowl, combine the cornflakes and melted butter. Sprinkle over the casserole.
12. Cover with foil and bake for 40 minutes.
13. Uncover and bake for an additional 12 minutes.
14. Broil for 1-2 minutes to brown the topping.
15. Let rest for 10 minutes before serving.

Tips

• Use low sodium chicken broth to prevent the casserole from being too salty.
• Shred your own cheese for the best flavor and texture.
• Pat the hash browns very dry to avoid a soggy casserole.




• If you don’t have Greek yogurt, you can use sour cream instead.
• To make ahead, assemble the casserole up to 2 days in advance and refrigerate. Add the topping before baking.
• You can freeze the casserole, either baked or unbaked, for up to 3 months. Thaw overnight in the refrigerator before baking.