I am actually including two different recipes for this post- both are for the same casserole and they taste pretty similar, but one has Cream of Chicken Soup in it and one doesn’t. I know that some people do not like Cream of Chicken soup, so I wanted to share an alternative. Both recipes are delicious and this side dish is a Sunday dinner favorite at my house! This also makes an easy freezer meal- I divide the recipe in half and freeze one half for another day. Serve it with some ham and you have a delicious meal with very little prep work. Anyway, here are the recipes:
3 tablespoons butter
1 large yellow onion, chopped
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup milk
1 ½ teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar cheese (8 ounces)
26-ounce bag frozen shredded hash browns
1/2 cup light sour cream
3 cups cornflakes, lightly crushed
2 tablespoons butter, melted
Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute.
Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes.
Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.