Hashbrown Casserole

Hashbrown Casserole 

(So good, I barely got a pic).  This is comfort food and so delicious!

INGREDIENTS:  
32 ounces dried shredded hash browns
½ cup (1 Stick) melted unsalted butter
14 ounces sour cream
½ cup finely diced onion
8 oz block shredded Sharp Cheddar cheese.
8 oz block shredded Muenster Cheese.
¼ teaspoon black pepper
1 teaspoon of hidden valley ranch seasoning 
1 ¼ cups whole milk
¾ cup water 
3/4 tsp Chicken Base (better than bouillon)
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon Mrs. Dash Original 
4 teaspoons cornstarch
¼ teaspoon black pepper
½ teaspoon salt

DIRECTIONS: 
1. Preheat Oven to 350 degrees.  Prepare 9 x13 pan with non stick spray. 
2.  Add 32 oz of Dried Hashbrown Potatoes to a 4 Cup Measuring Cup (Pyrex) and add hot water until just below the top layer and press potatoes down and allow to soak for 3-5 minutes and then drain and set aside. 
3.  Add whole milk to a small sauce pot . (Do not turn on heat yet)
4. Add water and chicken base to a 2 cup measuring cup (Pyrex) and whisk until combined.  
5. Add onion powder, garlic powder, Mrs. Dash Original, cornstarch, pepper, salt, sour cream to water mixture from step two and whisk thoroughly until combined.
6.  Add mixture from step three into the sauce pot that the milk is in.  Whisk until combined.  
7.  Turn the heat for the sauce pot on 4 or low to medium heat.
8.  Stir or whisk and once thickened to a soup consistency add 1/2 of both cheeses and melt.
9.  Add hashbrowns to the 9x13 glass baking dish and spread evenly.
10.  Evenly sprinkle onions over the hashbrowns.
11.  Drizzle butter evenly over hashbrown mixture.
12.  Pour soup mixture from the sauce pot even over the hashbrown mixture and using a spatula mix and combine thoroughly until all potatoes are covered.  
13.  Bake in oven until golden brown.
14.  Remove and top with remaining cheese and place back into the oven until the cheese on top is melted and lightly browned.
15.  Remove from oven and serve.