Description
A delicious and creamy hash brown casserole packed with cheese and topped with crunchy corn chips.
Ingredients
Scale
- 2 1/2 tablespoons gluten-free flour (or all-purpose flour)
- 1/2 cup chicken broth
- 3 tablespoons vegetable oil
- 3–4 cloves garlic (minced)
- 2/3 cup milk of choice
- Kosher salt and pepper (to taste)
- 32 ounces frozen shredded hash browns (thawed)
- 14 ounces buttermilk
- 1 sweet onion (finely diced)
- 2 cups shredded red cheddar cheese
- 1 cup crushed corn chips
Instructions
- Preheat your oven to 350°F and lightly grease a medium baking dish.
- In a small bowl, whisk the 2 1/2 tablespoons gluten-free flour and 1/2 cup chicken broth until smooth.
- In a saucepan, heat the 3 tablespoons vegetable oil and sauté the 3-4 cloves garlic (minced) for 30 seconds.
- Add the flour-broth mixture and stir continuously for 1 minute. Add the 2/3 cup milk of choice little by little, stirring until there are no visible lumps. Season with Kosher salt and pepper and remove from the heat.
- In a large bowl, combine the 32 ounces frozen shredded hash browns (thawed), salt, pepper, milk sauce, 14 ounces buttermilk, 1 sweet onion (diced), and 2 cups shredded red cheddar cheese.
- Transfer the mixture into your prepared baking dish and spread out into an even layer. Sprinkle with 1 cup crushed corn chips.
- Bake for about 60 minutes, or until bubbling and hashbrowns are tender.
Notes
- This dish pairs well with a side salad for a complete meal.
- Feel free to use different types of cheese for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg