Hashbrown Casserole {Without Soup}

Hashbrown Casserole {Without Soup}

CREAM OF CHICKEN SOUP SUBSTITUTE INGREDIENTS

• 2 tablespoons butter

• 3 tablespoons flour (I used gluten free flour)

• 1/2 cup chicken broth

• 1/2 cup milk

• Dash of salt and pepper

CASSEROLE INGREDIENTS

• 30-32 ounces frozen shredded hash browns – thawed in fridge overnight

• 1 batch cream of chicken soup substitute

• 8 ounces sour cream

• 1/2 cup butter, melted

• 1/2 of a small onion – diced

• 2 cups cubed ham (optional, I did not use)

• 2 cups shredded sharp cheddar cheese, divided (I used grass fed cheddar from TJ's)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

CREAM OF CHICKEN SOUP SUBSTITUTE DIRECTIONS

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.

CASSEROLE DIRECTIONS

1. Pre-heat your oven to 350 degrees.
2. Saute onions
3. In a large bowl, stir together thawed hash brown potatoes and melted butter.
4. Stir in cream soup substitute, sour cream, onion, ham, and 1 1/2 cups shredded sharp cheddar cheese. Stir well.
5. Season with salt and black pepper.
6. 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).
7. 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.

Freezer Instructions: Assemble casserole. Do not bake. Cover well and store in your freezer for up to 3 months. Allow casserole to thaw completely in your refrigerator before baking, following the instructions above.

https://www.centercutcook.com/hash-brown-casserole-without-cream-soup/