Description
A delicious and creamy hash brown casserole 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
- to taste Kosher salt and pepper
- 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 saute 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 and continuously stir until there are no visible lumps. Season with Kosher salt and pepper and remove from the heat. (If at this point you see lumps in your sauce, transfer it to a blender and blend until smooth.)
- 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 it with 1 cup crushed corn chips.
- Bake for about 60 minutes, or until bubbling and hashbrowns are tender.
Notes
- This casserole pairs well with a fresh salad on the side.
- Feel free to adjust the cheese type based on your preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg