Dairy Free Cheesy Hashbrown Casserole
This comforting casserole is a crowd-pleasing favorite with rich, savory flavor. It makes the ultimate warm side dish for any gathering.
Ingredients
For the Casserole
- 30 oz Frozen Shredded Hash Browns, Thawed
- 4 tbsp Dairy Free Butter
- 1 Small Yellow Onion, Finely Diced
- 3 tbsp All Purpose Flour
- 1 cup Chicken Broth
- 1 cup Unsweetened Oat Milk
- 1 cup Dairy Free Sour Cream
- 2 cups Dairy Free Shredded Cheddar, Divided
- 1 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
For the Topping
- 2 cups Cornflakes, Lightly Crushed
- 3 tbsp Dairy Free Butter, Melted
Instructions
- Preheat the oven to 350°F and grease a 9x13 inch baking dish. Spread the thawed hash browns on a clean kitchen towel, roll it up, and squeeze out as much moisture as you can so the casserole bakes up creamy instead of watery.
- Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 4-5 minutes, until soft and translucent, then whisk in the flour and cook for 1 minute.
- Slowly whisk in the chicken broth, followed by the oat milk, and simmer for 3-4 minutes until thick and smooth. Remove the pan from the heat and stir in the sour cream, garlic powder, smoked paprika, salt, and pepper.
- In a large bowl, toss the hash browns with the creamy sauce and 1 1/2 cups of the cheddar until evenly coated. Spread the mixture into the prepared dish and sprinkle the remaining cheese on top.
- Toss the crushed cornflakes with the melted butter and scatter them evenly over the casserole.
- Bake for 50-55 minutes, until bubbling around the edges and golden on top. Let it rest for 10 minutes before serving so it sets and slices neatly.
Nutrition
Serving: 1servingCalories: 284kcalCarbohydrates: 31gProtein: 4gFat: 16g