Ultimate Hashbrown Casserole

Ingredients800 g (28–30 oz) frozen hashbrowns, thawed2 cups shredded cheddar cheese3 tablespoons butter1 small onion, finely chopped2 cloves garlic, minced3 tablespoons all-purpose flour2 cups milk (warm)1/2 cup sour cream1/2 teaspoon paprika1/2 teaspoon garlic powderSalt and black pepper, to tasteOptional topping:1 cup crushed cornflakes or breadcrumbs2 tablespoons melted butter1/4 cup extra shredded cheese👩‍🍳 InstructionsPreheat ovenSet oven to 180°C (350°F) and grease a baking dish.Make the creamy sauceIn a saucepan, melt butter over medium heat.Add onion and cook until soft (3–4 minutes), then add garlic.Stir in flour and cook for 1–2 minutes.Gradually whisk in warm milk and cook until thick and smooth.Add creaminess & seasoningStir in sour cream, paprika, garlic powder, salt, and pepper.Mix in 1½ cups of the cheddar cheese until melted.Combine with hashbrownsIn a large bowl, mix the thawed hashbrowns with the sauce until well coated.AssembleSpread into the baking dish and top with remaining cheese.Add topping (optional)Mix cornflakes or breadcrumbs with melted butter and sprinkle over the top.BakeBake uncovered for 40–45 minutes, until bubbly and golden.ServeLet rest 5–10 minutes before serving.💡 TipsAdd cooked bacon or diced chicken for a heartier version.Swap cheddar with mozzarella + parmesan for a different cheesy flavor.For extra richness, replace part of the milk with cream.