Hash Brown Casserole - no soup

By á-48098

Ingredients

• CREAM SOUP SUBSTITUTE INGREDIENTS
• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup chicken broth 1/2 cup milk (I used 1%)
• Dash of salt and pepper
• CASSEROLE
• 30-32 ounces frozen shredded hash browns – thawed
• 1 batch cream soup substitute
• 8 ounces sour cream
• 1/2 cup butter, melted
• 1/2 of a small onion – diced
• 2 cups shredded sharp cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

Step 1

1. In a small sauce pan, melt butter. Whisk in flour and let cook for 1-2 minutes.

2.Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with a dash of salt and pepper.

3. Pre-heat your oven to 350 degrees.

4. In a large bowl, stir together thawed hash brown potatoes and melted butter.

5. Stir in cream soup substitute, sour cream, onion, ham, and 1 1/2 cups shredded sharp cheddar cheese. Stir well.

6. Season with salt and black pepper.

7. Pour mixture into a lightly greased 9 x 13 inch pan. Top with remaining 1/2 cup of cheese (or more if you’d like).

8. Cover with foil and bake for 1 hour. Remove foil and cook for an additional 15 minutes, or until the cheese is bubbly and starting to brown.