Hashbrown Casserole

Ingredients

30 oz frozen shredded hash brown potatoes thawed
2 tbsp olive oil
1 yellow onion diced
3 large garlic cloves minced
1/4 cup all purpose flour
2 cups whole milk (can use reduced fat if needed)
1 cup chicken stock
1 cup sour cream
8 oz shredded sharp cheddar cheese
1 1/2 tbsp minced parsley (can use dried parsley if needed)
salt
fresh cracked black pepper
1 cup shredded sharp cheddar cheese topping

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How To Make Hashbrown Casserole

Preheat oven to 350 and grease a 9×13 casserole baking dish.

Preheat medium pot over medium heat on stove-top.

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