Ingredients:

  • 30 oz frozen, shredded hash brown potatoes (unthawed)
  • 1 can (10.5 oz) Cream of Chicken Soup (or Mushroom Soup)
  • 1 cup full fat Sour Cream
  • 1 cup Whole Milk
  • 1/2 cup (1 stick) Unsalted Butter, melted (for sauce)
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 1/2 cups Shredded Sharp Cheddar Cheese
  • 2 cups Cornflakes, lightly crushed
  • 1/4 cup (1/2 stick) Unsalted Butter, melted (for topping)
  • 1/2 cup Shredded Sharp Cheddar Cheese (for sprinkling)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the Cream of Soup, sour cream, milk, the first portion of melted butter (1/2 cup), onion powder, garlic powder, salt, and pepper until smooth.
  3. Gently fold in the unthawed hash browns until they are evenly coated in the sauce mixture. Stir in 1.5 cups of the shredded Cheddar cheese.
  4. Pour the potato mixture evenly into the prepared baking dish, spreading it out. Sprinkle the remaining 1/2 cup of Cheddar cheese over the top.
  5. In a separate small bowl, combine the crushed cornflakes with the final 1/4 cup of melted butter until the flakes are well coated.
  6. Sprinkle the cornflake topping evenly over the cheese layer. Bake for 40 minutes at 350°F (175°C).
  7. Increase the oven temperature to 375°F (190°C). Continue baking for another 10–15 minutes, or until the edges are bubbly and the topping is deep golden brown.
  8. Remove from the oven and let the casserole rest on a cooling rack for 10 minutes before slicing and serving.