Hash Brown Casserole

• 8 Tbsp cold unsalted butter, divided
• 4 Tbsp flour, divided
• 1/4 tsp poultry seasoning

• 1/2 tsp onion powder
•  1/4 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup milk

• 1 cup chicken broth, divided

• 1/2 cup chopped onions

• 1 (26 oz) package frozen shredded hash browns

• 1 (8 oz) package shredded colby cheese

Preheat oven to 375 °F.In medium sized saucepan, over medium heat, melt 2 tablespoons butter. Once butter is melted add 2 tablespoons flour and all seasonings. Whisk to create a paste. Add milk, whisking as you pour. Whisk until completely combined.In a quart sized mason jar combine 2 tablespoons flour and chicken broth. Seal tightly and shake the living tar out of your mixture. You will create a smooth flour mixture for thickening your sauce called a slurry.Slowly pour slurry into mixture, whisking constantly. Bring to a boil and cook 2 minutes, stirring constantly.Pour soup into 9x13 casserole dish. Add remaining 6 tablespoons butter and onions. Stir until butter is melted. This will also start to cool your soup. Add cheese and frozen hash browns. Mix well with a spoon.Bake 25 minutes or until the top is golden brown.