A couple weeks ago, I was running errands and found myself in a little local grocery store, and starving to death! Okay not really, but my stomach was noisily complaining and I realized I had not eaten all day. So I moseyed on over to the deli area to see if there was anything that talked back. I just wanted to grab a little something to shut my stomach up until I was done with my errands. What did I find? Cheesy hash brown casserole. I hadn’t had this in years, and well, I forgot just how good it was! Then last weekend, I had a ladies breakfast to go to, and I‘m not a huge meal in the morning kind of person. But what did I see on the menu? Yep! I ordered a side dish of cheesy hash brown casserole. So a couple days ago I decided I needed to make this for the family – and figured I should share my recipe for it with you here. This is almost identical to the “Cracker Barrel” version – but you don’t have any canned soups involved in this.
To begin, preheat your oven to 350 degrees. Melt 1/4 cup of butter in a small sauce pan over medium heat. When it is melted whisk in 1/4 cup of flour and let it bubble and cook for just a minute.
Whisk in 2/3 cup each of chicken broth and milk.
Cook this over medium heat, stirring continually until it comes to a gentle boil. Remove from heat.
Very finely dice 1/2 cup of onion. I used a vidalia onion for the mild, sweet flavor.
In a large bowl, combine the onion and 2 cups of sour cream.
Grate some sharp cheddar cheese – about 2 cups.
Stir in the cheese, along with some salt & pepper – about 1/2 teaspoon each.
Pour in your chicken broth mixture.
Stir in 2 pounds of frozen hash browns.
And finally stir in 1 stick of butter, melted. (1/2 cup)
Mix it all together, and spread it into a 9×13 baking dish that has been greased or sprayed with cooking spray.
Bake this for 45 minutes or until it begins to get a little golden on top.