Hashbrown Casserole Recipe: Easy and Delicious & Just like the Restaurant's!

This is my recipe that I have made for several years of hashbrown casserole. I have seen many different recipes of this online but me and my family are not a big fan of the canned cream of soups so I decided to see if I could make up a recipe without it and it was delicious. You will need the following ingredients:

Hashbrown CasserolePhoto bySheree

Recipe:

20 oz of refrigerated hashbrowns

3 tablespoons of butter

2 tablespoons of flour

1/2 cup of onion, diced finely

1 cup of milk

1/2 cup of sour cream

2 cups of cheddar cheese, I used sharp and mild cheddars

salt and pepper to taste

Preheat the oven to 350 degrees.

Hashbrown CasserolePhoto bySheree

In a medium saucepan, that is on medium heat, melt the butter and add the diced onion and cook until the onion is soft. This will take about 3 - 5 minutes.

Hashbrown CasserolePhoto bySheree

Add the flour, salt and pepper and stir for 3 minutes. Add the milk and cook until it gets thick. This will take about 5 minutes or so.

Hashbrown CasserolePhoto bySheree

Remove from the heat and add the shredded cheese, sour cream, and hashbrowns and stir together until this mixture is well combined.

Hashbrown CasserolePhoto bySheree

Place the hashbrown mixture into a 8 x8 or 9 x 9 baking dish and bake uncovered for 45 minutes. Remove from the oven and let rest for 5 - 10 minutes. Enjoy!

Hashbrown CasserolePhoto bySheree

Note: You can substitute any cheese that you like. I have used colby and colby jack in this recipe several times. You can also use chicken broth instead of the milk.

I like to serve this as a side with some cooked beans and cornbread or as a breakfast side on those special occasions.