Potato Casserole (No Cream of Soup)

Potato Casserole (No Cream of Soup)
Adapted from realmomkitchen.com
Potato Casserole (No Cream of Soup)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from realmomkitchen.com

Ingredients

  • 3

    Tbsp butter

  • 1/2

    large yellow onion, diced

  • 1/4

    cup flour

  • 1 1/2

    cups chicken broth

  • 1

    cup milk (I even used skim)

  • 1 1/2

    tsp salt

  • pepper to taste

  • 1/2

    teaspoon dried thyme

  • 2

    cups shredded sharp cheddar cheese (8 ounces)

  • 26-ounce bag frozen shredded hash browns, thawed

  • 1/2

    cup light sour cream

  • Topping:

  • 2

    cups of lightly crushed cornflakes

  • 2

    tablespoons butter, melted

Directions

Instructions In a large pot over medium heat, add the butter and onion. Cook until the onion is softened and translucent, about 5-6 minutes. Add the flour. Cook, stirring constantly, for about a minute. Add the chicken broth and milk to the mixture. Add each one slowly while whisking. Add the salt, pepper and thyme and stir to combine. Bring to a boil and then reduce then simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese until smooth. Fold in the thawed hash browns until well combined. Then in the sour cream. Spread the mixture into a 9 x 13 inch baking dish. Combine the topping ingredients and sprinkle over the mixture. Bake at 325 for 45 minutes, until hot and bubbly.

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