Cheesy Potato Casserole

This casserole is a perfect side dish for most meals and the leftovers make a yummy breakfast!

Ingredients:

• 6 tablespoons butter

• 1/4 cup flour

• 1 cup chicken broth

• 1 cup milk

• 2 chicken bouillon cubes

• 1 cup sour cream

• 2 cups shredded cheddar cheese

• 1 bag frozen cubed hashbrowns (32 oz)

• 1 small onion, finely diced

• 1 cup crushed corn flakes or panko bread crumbs

Directions:

1. In a sauce pan heat the butter and add the flour, cooking 1 minute. Add the chicken broth, milk, and bouillon cubes. Whisk constantly until it begins to thicken. Add the sour cream, turn off heat and set aside.

2. In a large bowl mix the frozen hashbrowns, onion, and cheddar cheese Add salt and pepper to taste and stir to combine. Add the cream sauce and toss everything until the potatoes are well coated.

3. Pour potatoes into a large baking dish (at least a 9x13) that has been greased. Add the corn flakes or panko bread crumbs to the top.

4. Bake at 350 degrees for 45 minutes, let set for 10-15 minutes before serving.