Ingredients:

  • 30 oz frozen shredded hash browns, thawed slightly and patted dry
  • 1/2 cup unsalted butter, melted
  • 1/2 cup yellow onion, finely diced
  • 10.5 oz condensed cream of chicken soup
  • 2 cups full-fat sour cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 2 cups cornflakes, crushed
  • 1/4 cup unsalted butter, melted (for topping)

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the 1/2 cup melted butter, sour cream, condensed soup, salt, pepper, garlic powder, and diced onions until smooth and fully incorporated.
  2. Fold in the shredded cheddar cheese and the hashbrowns using a large spatula. Ensure every potato shred is coated in the creamy mixture. Transfer the mixture into a greased 9x13 baking dish, spreading it into an even layer.
  3. In a small bowl, toss the crushed cornflakes with the remaining 1/4 cup melted butter. Sprinkle evenly over the casserole.
  4. Bake for 45–50 minutes until the edges are bubbly, the center is set, and the topping is a deep golden brown. Let it rest for 5 minutes before serving to allow the sauce to thicken.