Hash Brown Casserole

30 to 32 oz frozen shredded hash browns defrosted, patted dry

6 tablespoons unsalted butter may sub half olive oil

⅓ cup all-purpose flour

2 cups milk

2 cups low sodium chicken broth

1 tablespoon cornstarch

1 ½ teaspoons Dijon mustard

1 ½ teaspoons Worcestershire sauce

2 tablespoons chopped fresh chives or 2 tsps dried

2 tsp EACH chicken bouillon, dried parsley

1 ½ teaspoons salt

1 tsp EACH onion powder, garlic powder

½ teaspoon pepper

2 cups freshly shredded sharp cheddar cheese

3 oz. (1 packed cup) freshly shredded Gruyere cheese (may sub ½ cup Parm)

1 cup sour cream

subheading: TOPPING:

1 cup freshly shredded sharp cheddar cheese

3 tablespoons unsalted butter melted

1 sleeve Ritz crackers crushed

Directions at carlsbadcravings.com

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