Homemade Hashbrown Casserole | A Cheesy Thanksgiving Delight | NO CANNED SOUP | From Scratch Sauce

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

shredded cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: cream of mushroom soup

Homemade broth is lighter and can be made with pantry staples.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can enhance flavor.

Chop 1.5 cups of sweet white onion.

In a Dutch oven, heat 5 tablespoons of bacon grease over medium to high heat.

Add the chopped onions and cook until translucent and tender, about a few minutes.

Add a dash of garlic powder, ground mustard, and black pepper to the onions and cook for about 30 seconds.

Add 1/4 cup of all-purpose flour to the mixture and cook over medium heat for about 2-3 minutes to create a roux.

Pour in 3/4 cup of chicken broth and 3/4 cup of heavy cream into the roux, whisking until smooth and thick.

Add 1 cup of shredded cheddar cheese to the sauce and mix until combined, though it doesn't need to be fully melted.

Add 1/2 cup of sour cream to the mixture and stir to combine.

Defrost a 30-ounce bag of frozen shredded hashbrowns and stir them into the sauce until well combined.

Butter a 9 x 13 baking dish and pour the mixture into it, distributing the hashbrowns evenly.

Sprinkle 1 cup of shredded cheddar cheese on top of the casserole.

Preheat the oven to 350°F (175°C) and bake the casserole uncovered for 45 minutes.

Increase the oven temperature to 450°F (230°C) and bake for an additional 5 minutes until golden brown on top.

Remove from the oven and garnish with chopped green onions or chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens