3 Tbsp butter
1/2 large yellow onion, diced
1/4 cup flour
1 1/2 cups chicken broth
1 cup milk (I even used skim)
1 ½ tsp salt
pepper to taste
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar cheese (I actually used 1 cup mozzarella and 1 cup Mexican cheese blend and it turned out just fine)
26-ounce bag frozen shredded hash browns, thawed
1/2 cup light sour cream
2 cups of lightly crushed cornflakes
2 tablespoons butter, melted


In a large pot over medium heat, add the butter and onion. Cook until the onion is softened and translucent, about 5-6 minutes.
Add the flour. Cook, stirring constantly, for about a minute.
Add the chicken broth and milk to the mixture. Add each one slowly while whisking.
Add the salt, pepper and thyme and stir to combine.
Bring to a boil and then reduce then simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
Remove from the heat and stir in the cheese until smooth.
Fold in the thawed hash browns until well combined.
Then in the sour cream. Spread the mixture into a 9 x 13 inch baking dish.
Combine the topping ingredients and sprinkle over the mixture.
Bake at 325 for 45 minutes, until hot and bubbly.