Not all Thanksgiving dinners have to have traditional side dishes. This week I’d like to share a recipe for Cheesy Hashbrown Bake that can replace mashed potatoes or be a great addition to any holiday menu.

Cheesy Hashbrown Bake

1 16 oz. bag of frozen hashbrowns, thawed

4 tbsp. butter

1/8 cup green onions, chopped

3/4 cup chicken broth

2 tbsp. cornstarch

3/4 cup milk

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/2 tsp. salt

1 1/2 cups shredded sharp cheddar cheese, divided

dash of paprika

Preheat oven to 350 degrees. Grease a 2 quart casserole dish and set aside. In a large saucepan melt butter and saute green onions for a couple of minutes. Stir chicken broth into onions. Using a fork, mix cornstarch into milk. Add milk mixture into onions, stirring constantly until mixture starts to bubble and become thickened. Add potatoes, spices and 1 cup cheese and stir well. Pour into prepared casserole dish, sprinkle remaining 1/2 cup shredded cheese and paprika over top. Bake for 40 minutes or until top is slightly browned.