Ingredients:

  • 30 oz frozen shredded hashbrowns, fully thawed
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup sour cream
  • 10.5 oz cream of chicken soup (condensed)
  • 1/2 cup melted unsalted butter
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cornflakes, crushed
  • 3 tbsp melted unsalted butter

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, fold together the thawed hashbrowns, sour cream, condensed soup, melted butter, onion powder, salt, and black pepper.
  3. Stir in the shredded cheddar until the potatoes are completely coated in a thick, velvety sauce.
  4. Spread the mixture evenly into a 9x13 inch baking dish.
  5. In a separate small bowl, toss the crushed cornflakes with 3 tablespoons of melted butter until every flake is glistening.
  6. Sprinkle the cornflake mixture evenly across the top of the potatoes, pressing down slightly to adhere.
  7. Bake for 40–45 minutes until the edges are bubbling and the crust is a deep mahogany gold.
  8. Let the casserole rest for 5 minutes to allow the sauce to set before serving.