{Recipe} ~ Hashbrown Casserole

Maybe it's because the weekend is coming (yay Friday!!), but I'm in the mood for brunch. Ryan and I are slowly checking out every brunch place in Greenville, but sometimes the best breakfast/brunch comes right from your own kitchen!

This dish is a family favorite for Christmas morning or New Year's Day, but could serve as a side dish for Thanksgiving, too! And as a bonus, it doesn't include "cream of" anything soup!

Hashbrown Casserole
from Mel's Kitchen Cafe

Ingredients

Potatoes:
• 3 tablespoons butter
• 1 large yellow onion, chopped
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk
• 1 ½ teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 2 cups shredded sharp cheddar cheese (8 ounces)
• 26-ounce bag frozen shredded hash browns
• 1/2 cup light sour cream

 

Topping:
• 3 cups cornflakes, lightly crushed
• 2 tablespoons butter, melted

Directions

1. Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
2. Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
3. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.