Creamy Party Potatoes (No Condensed Soup)

Preheat your oven to 375°F and grease a 9x13-inch baking dish.
Melt 3 tablespoons of butter in a large skillet over medium heat. Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux. Gradually whisk in the chicken broth and chicken base until smooth. Add the onion powder, garlic powder, celery seed, black pepper, and salt. Cook for 2-3 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and add sour cream.
3 Tablespoon Butter, 3 Tablespoon Flour, 2 cup Chicken Broth, 2 teaspoon Chicken Base, ½ teaspoon Onion Powder, ½ teaspoon Garlic Powder, ½ teaspoon Celery Seed, ¼ teaspoon Black Pepper, 1 teaspoon Salt, 1½ cup Sour Cream
Combine the shredded hashbrowns, onions, and sauce in a large bowl. Stir until the hashbrowns are evenly coated. Spread the hashbrown mixture into the greased 9x13-inch baking dish, smoothing the top.
1½ cup Sour Cream, 2½ cup Cheddar Cheese, 30 ounces Shredded Hashbrowns, 1 Small Onion
In a small bowl, mix the crushed cornflakes with the melted 3 tablespoons of melted butter until well coated. Sprinkle the buttered cornflakes evenly over the hashbrown mixture.
2 cups Corn Flakes, 3 Tablespoons Melted Butter
Bake the casserole in the preheated oven for 40-45 minutes, or until the top is golden brown and the casserole is bubbly around the edges. Let the casserole cool slightly before serving.