Instructions:
Step 1
Preheat the oven to 350°F (175°C) and grease a 9×13 casserole baking dish.
Step 2
In a medium pot over medium heat on the stove-top, heat the olive oil.
Step 3
Add diced onions and sauté until they start to brown.
Step 4
Smash and mince the garlic cloves, then add them to the onions. Stir and sauté until fragrant.
Step 5
Sprinkle flour over onions and blend well.
Step 6
Cook for a few seconds, then slowly pour in the chicken stock while stirring. Follow by pouring in the milk, continuing to stir.
Step 7
Let the mixture to heat.
Step 8
Stir in the sour cream, shredded cheddar cheese, salt, and pepper. Let the mixture cook and thicken as the cheese melts.
Step 9
Taste and adjust seasoning if needed.
Step 10
Stir in the minced parsley.
Step 11
Add the thawed hash brown potatoes to the mixture and stir until well combined.
Step 12
Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the cheese is golden brown on top.
Serve and enjoy!!