The Golden Crown Creamy Hashbrown Casserole with Cornflakes

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
2. Ensure the hash browns are mostly thawed, and gently press out any excess moisture using a colander or paper towels.
3. In a large bowl, combine the cream of chicken soup, sour cream, 1/2 cup of the melted butter, minced onion, garlic powder, and black pepper. Whisk until smooth to create the cream base.
4. Gently fold in the thawed hash browns and 1 1/2 cups of the shredded cheddar cheese until everything is evenly coated. Avoid overmixing.
5. Spread the potato mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheese over the top layer.
6. In a medium bowl, combine the cornflakes with the remaining 1/4 cup of melted butter, tossing until the flakes are lightly coated.
7. Sprinkle the buttered Cornflakes evenly over the cheese layer. Bake uncovered for 35 minutes.
8. Continue baking for another 10–15 minutes, or until the topping is deep golden brown and the casserole is piping hot throughout.
9. Remove from the oven and allow the casserole to rest for 10 minutes before slicing and serving.