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Hash Brown Casserole PDF Print E-mail
(149 votes, average 3.56 out of 5)
Thursday, 06 October 2011 11:32

Printable Recipe

1 (32 oz) bag frozen country style hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 cup sour cream
1 cup finely chopped onion
1 teaspoon salt
1¼ cups milk
2 tablespoons cornstarch
2 teaspoons chicken bouillon (I used Herb-Ox)
¼ cup butter

Preheat oven to 350°F.

Combine hash browns, cheddar, sour cream, onion and salt in a large bowl. Set aside.
Combine milk and cornstarch in a small saucepan.  Stir until cornstarch is dissolved and mixture is smooth.  Add chicken bouillon and butter.  Cook over medium heat until butter has melted and mixture is thickened.  Pour sauce over potato mixture.  Stir to combine.
Transfer mixture to a greased 9" x 13" baking dish or 3 quart casserole dish.
Bake uncovered about 1 hour or until golden brown and potatoes are tender.

Serves 6-8


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