A comforting casserole with shredded potatoes, sharp cheddar, and a crunchy cornflake cheddar topping.
# What You'll Need:
→ Potatoes
01 - 32 oz frozen shredded hash brown potatoes, thawed
→ Sauce
02 - 10.5 oz can condensed cream of chicken soup
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
→ Cheese
09 - 2 cups sharp cheddar cheese, grated
→ Topping
10 - 3 cups cornflakes, lightly crushed
11 - 1/4 cup unsalted butter, melted
12 - 1 cup sharp cheddar cheese, grated
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, garlic powder, onion powder, salt, black pepper, and 2 cups grated cheddar cheese. Stir until fully combined.
03 - Spread the potato mixture evenly into the prepared baking dish, pressing gently to compact slightly.
04 - In a separate bowl, toss crushed cornflakes with 1/4 cup melted butter until well coated. Stir in 1 cup grated cheddar cheese until combined.
05 - Sprinkle the cornflake-cheddar mixture evenly over the potatoes, distributing coverage uniformly.
06 - Bake uncovered for 40 to 45 minutes until the top is golden brown and the casserole bubbles at the edges.
07 - Remove from oven and let rest for 10 minutes to allow the casserole to set before serving.
