Hash Brown Casserole

• INGREDIENTS
• 8 Tbsp cold unsalted butter, divided
• 4 Tbsp all-purpose flour, divided
• 1/4 tsp poultry seasoning
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 1/2 cup milk
• 1 cup low-sodium chicken broth, divided
• 1/2 cup chopped onions
• 1 (26 oz) package frozen shredded hash browns
• 1 (8 oz) package shredded colby cheese

1. DIRECTIONS
2. Preheat oven to 375 u0b0F.
3. In medium sized saucepan, over medium heat, melt 2 tablespoons butter. Once butter is melted add 2 tablespoons flour and all seasonings. Whisk to create a paste. Add milk, whisking as you pour. Whisk until completely combined.
4. In a quart sized mason jar combine 2 tablespoons flour and chicken broth. Seal tightly and shake the living tar out of your mixture. You will create a smooth flour mixture for thickening your sauce called a slurry.
5. Slowly pour slurry into mixture, whisking constantly. Bring to a boil and cook 2 minutes, stirring constantly.
6. Pour soup into 9x13 casserole dish. Add remaining 6 tablespoons butter and onions. Stir until butter is melted. This will also start to cool your soup. Add cheese and frozen hash browns. Mix well with a spoon.
7. Bake 25 minutes or until the top is golden brown.
8. Serve and enjoy!

ingredients, cold unsalted butter, flour, ubc, ubc, ubc, kosher salt, fresh ground black pepper, milk, chicken broth, onions, browns, colby cheese

Taken from www.epicurious.com/recipes/member/views/hash-brown-casserole-52893291 (may not work)