Description
This casserole blends fluffy potatoes with rich sour cream and sharp cheddar, all crowned by a golden cornflake crust. Baked until bubbly, it serves up irresistibly creamy, cheesy layers with a satisfying crunch.
Ingredients
- 2 cups frozen shredded hash browns thawed
- 1 can cream of chicken soup
- 1 cup sour cream
- 1/2 cup butter melted
- 1 medium onion finely chopped
- 2 cups shredded cheddar cheese divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup crushed cornflakes
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl whisk together cream of chicken soup, sour cream, and melted butter until smooth.
- Stir in chopped onion, 1 cup of cheddar cheese, garlic powder, black pepper, and salt.
- Fold the thawed hash browns into the mixture until evenly coated.
- Spread the hash brown mixture into the prepared baking dish.
- Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Evenly cover the cheese with the crushed cornflakes.
- Bake for 45 minutes or until casserole is bubbly and the topping is golden brown.
- Allow casserole to rest for 5 minutes before serving.
Notes
- Ensure hash browns are fully thawed to prevent excess moisture.
- Add chopped green onions on top for extra flavor and color.
- Use cream of mushroom soup for a vegetarian-friendly variation.
- Assemble ahead of time and refrigerate, then bake just before serving.