Hash-brown casserole


°30 oz frozen shredded hash browns, thawed
°2 tablespoons olive oil
°1 yellow onion diced
°3 large garlic clove
°1/4 c flour
°2 cups whole milk (can use reduced fat if needed)
°1 cup chicken broth
°1 cup sour cream
°8 oz sharp cheddar cheese
°1 1/2 tbsp chop parsley
°cracked black pepper
 °1 cup grated sharp cheddar cheese topping


Preheat oven to 350 &; greased 9*13 casserole.
Preheat a medium saucepan over medium heat on the stove.
Add the oil, heat and add the onions. Sauté the onions until they begin to brown.
Crush and mince the garlic and add it to the onions. Stir and sauté until fragrant.
Sprinkling flour on onions and blend well. Stir for a few seconds and start slowly pouring in the chicken broth, while stirring. Then add the milk, stirring as well.
Allow the mixture to heat up and begin to thicken.
Stir in sour cream, cheese, salt and pepper. Allow the mixture to cook and thicken as the cheese melts. Taste to make sure you have enough seasoning.
Stir in the parsley.
Combine hash browns and cheese sauce in a large bowl and spread the mixture into the prepared casserole dish. Make sure everything is evenly distributed.
Spread some more cheese on top and bake for 35-40 minutes, until the pan is golden brown and bubbles form around edges.