About the Recipe
Whether you call it "funeral potatoes," "cheesy potato casserole," or simply "hashbrown casserole," this recipe is designed to impress and honor tradition while taking things up a notch.
The secret to the recipe, a creamy from-scratch sauce that is perfect for your Thanksgiving or Christmas easy hashbrown casserole.
Ingredients
5 tbsp or 75g bacon grease
1.5 cups or 185g chopped sweet onion
1/4 tsp garlic powder
1/4 tsp ground mustard
Dash of black pepper
1/4 cup or 32g all-purpose flour
3/4 cup or 187ml chicken broth
3/4 cup or 187ml heavy cream
Dash of Worcestershire Sauce
1/2 cup or 135g sour cream
2 cups or 226g shredded cheddar cheese (1 cup for the sauce and 1 cup to top the casserole)
30z or 850g pack of frozen shredded hashbrowns – thawed
Green onion or chive to garnish (optional)
Preparation
1. To make the sauce: To a Dutch oven over medium to high heat add the bacon grease. Once melted add the chopped onions and cook until tender.
2. Add a dash of garlic powder, ground mustard, and black pepper cook for roughly 30 seconds.
3. Whisk in the flour and cook over medium heat for 2 to 3 minutes.
4. Pour in the chicken stock, mix and then add the heavy cream and the Worcestershire sauce. Cook over medium heat until thick frequently stirring.Â
5. Take the sauce off heat and add 1 cup of shredded cheddar cheese, mix it into the sauce. Add the sour cream.
6. Taste the sauce and add salt and pepper if needed.
7. Mix in one 30z bag of frozen shredded hashbrowns that has been thawed.
8. Bake in the over at 350˚F or 175˚C for 45 minutes to 50 minutes. Then turn the heat up to 450˚F or 230˚C cook for 5 minutes or until the top of the casserole is lightly golden brown.