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Hashbrown Casserole


Hashbrown Casserole








30 ounces cold black potatoes

2 tablespoons olive oil

1 yellow onion, finely chopped

3 large cloves garlic, finely chopped

1/4 cup all-purpose flour


2 cups whole milk (use less oil if necessary)

1 cup chicken broth at 97 to 350 degrees Celsius and grease a 9×13 baking dish.

How To Make Hashbrown Casserole


Heat a medium-sized pot on the stove over medium heat.

Add oil, heat the onion. Fry the onion until it starts to soften. Finely chop the garlic, chop finely and


add to the onion. Cook until the smell disappears.

Sprinkle the flour over the onions and mix well. Stir for a few seconds and slowly pour in the chicken

broth, stirring one at a time. Then add the milk while mixing.

Wait for the mixture to heat up and start cooking.

Mix butter, cheese, salt and pepper. Allow the mixture to cook and thicken as the cheese melts. Taste


to see if you have enough herb.

Mix the oil.

Mix the french fries and tofu in a large bowl and divide the mixture among the prepared plates. Make

sure everything is distributed.

Spread the cheese on top and bake for 35-40 minutes until the casserole is browned on all sides.

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