If measuring the internal temperature, an instant-read thermometer should reach 145 F (63 C). Place the casserole into the preheated oven and allow the dish to bake for 35 minutes or until the top is golden brown and the cheese is melted.Smooth out the top of the casserole, and sprinkle with the grated aged cheddar cheese, crushed corn flakes, and parmesan cheese.This can also be baked in a lightly greased cast-iron skillet, disposable aluminum pan, earthenware enamel cookware, a glass baking dish, etc. Pour the casserole mix into a nonstick baking dish.In a large bowl, place the hash browns and cover them with the sauce, gently stir the potatoes and the sauce together.

In a bowl, combine soup, cheese, butter, onion, salt, and pepper. Stir in the heavy cream, Monterey jack cheese, and sour cream until the mixture is well combined. Spray a 13 X 9 X 2 baking pan with non-stick cooking spray set aside. The sauce should thicken and be a smooth consistency. Add half of the chicken stock and stir until smooth, then add the remaining chicken stock and stir again.Cook the flour in the butter and onion mixture for about a minute to remove the raw flour taste and develop the flavor of the roux. Add the flour and cook while constantly stirring. Once the butter is melted, add the onions, and cook them for 3-5 minutes, do not allow the onions to brown, they should become translucent as they cook in the butter. In a medium saucepan over medium-high heat, begin by melting the butter.Adjust the oven rack to the center of the oven.

Hash brown casserole recipe