Instructions
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Preheat Oven and Prep Dish: Set your oven to 350°F (175°C). Grease a 9×13-inch casserole dish and set aside.
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Sauté Aromatics: Heat olive oil in a medium pot over medium heat. Add diced onions and sauté until they begin to brown and soften, about 5-7 minutes.
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Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
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Make the Sauce: Sprinkle flour over the onions and garlic, stirring continuously for a few seconds to cook out the raw flour taste. Slowly whisk in chicken stock, followed by the milk, stirring constantly to avoid lumps.
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Thicken the Sauce: Let the mixture simmer gently until it thickens, stirring frequently.
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Finish the Sauce: Remove from heat and stir in sour cream, shredded cheddar cheese, salt, pepper, and parsley. Continue stirring until the cheese is melted and the sauce is creamy and smooth. Taste and adjust seasoning as needed.
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Combine with Potatoes: In a large bowl, toss the thawed hashbrowns with the cheese sauce, ensuring every bit is coated.
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Assemble Casserole: Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining shredded cheddar cheese evenly over the top.
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Bake: Bake for 35-40 minutes, or until the casserole is bubbly, golden, and browned around the edges.
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Serve: Let it cool slightly before serving. Enjoy the creamy, cheesy goodness!
This casserole is a guaranteed crowd-pleaser and pairs perfectly with breakfast, brunch, or dinner favorites. Want ideas for making it vegetarian or adding a protein boost? Just ask!