Ingredients:

  • 32 oz frozen, thawed, and well-drained shredded hashbrowns
  • 8 oz full-fat cream cheese, softened
  • 1 cup full-fat sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups (8 oz) sharp cheddar cheese, freshly grated (divided)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt (or to taste)
  • 1 cup Corn Flakes, finely crushed
  • 2 tablespoons melted butter (for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Ensure the thawed hashbrowns are extremely dry by squeezing out all excess moisture using a clean kitchen towel or heavy-duty paper towels.
  3. In a large mixing bowl, whisk together the softened cream cheese, sour cream, 1/2 cup melted butter, and condensed soup until the mixture is smooth.
  4. Whisk in the onion powder, garlic powder, pepper, and salt until evenly distributed in the wet base.
  5. Gently fold in the dried hashbrowns and the majority of the grated cheddar cheese, reserving 1/2 cup of the cheese for the top. Do not overmix.
  6. Spread the entire potato mixture evenly into the prepared baking dish.
  7. In a small bowl, combine the crushed Corn Flakes with the 2 tablespoons of melted butter, then sprinkle this mixture evenly over the casserole.
  8. Cover the dish tightly with foil and bake for 35 minutes to ensure the interior cooks through and becomes creamy.
  9. Remove the foil. Sprinkle the reserved 1/2 cup of cheddar cheese over the top. Return the casserole to the oven, uncovered, for an additional 15–20 minutes, until the topping is deep golden brown and the edges are bubbling.
  10. Allow the Cream Cheese Hashbrown Casserole to rest for 10 minutes before slicing and serving. This allows it to set slightly.