Cheesy Hashbrown Casserole — A tater tot filled cheesy showstopper for your brunch party
This creamy, potato-packed bake is the ultimate brunch indulgence.
- ¼ cup butter
- 1 cup diced Spanish onion
- 2 cups sliced cremini mushrooms
- 3 cloves garlic, diced
- 1 tsp chili flakes
- 1 ½ tbsp flour
- 3 cups whole milk, divided
- 8 cups frozen tater tots
- 1 ½ cups Greek yogurt
- 4 cups marble cheddar cheese, grated
- Salt, to taste
- Pepper, to taste
Melt a ¼ cup of butter in a large saucepan over medium-high heat. Add the Spanish onion and sauté for 2 minutes until soft. Add the mushrooms and sauté for another 5 minutes until they darken in colour and begin to shrink. Add the garlic and chili flakes and sauté for 1 minute until fragrant. Season with salt and pepper to taste, then add the flour. Mix the flour in thoroughly and cook for 1-2 minutes before adding two cups of milk. Stir everything together while scraping the bottom of the pan, for 3-4 minutes or until the sauce begins to simmer and thicken. Set the creamy mushroom sauce aside and allow it to cool completely.
In a large bowl combine the tater tots, creamy mushroom sauce, Greek yogurt, marble cheddar and the remaining cup of milk. Stir well to combine and transfer everything to an oven safe, 9x13 baking dish. Cover with plastic wrap and transfer to the fridge to sit overnight or up to 12 hours.
Preheat the oven to 350F degrees. When ready, remove the plastic wrap and transfer the baking dish to the oven to bake for 50 minutes. Allow to cool for 3-5 minutes before serving.