Prep time: 15 mins | Cook time: 45–50 mins | Servings: 8–10
Ingredients
- The Base: 1 bag (30–32 oz) frozen shredded hash browns, thawed.
- The Creamy Mixture:
- 1 can (10.5 oz) condensed cream of chicken soup.
- 1 container (16 oz) sour cream.
- 1/2 cup unsalted butter, melted.
- 1/2 cup finely diced onion.
- The Cheese: 2 cups shredded sharp cheddar cheese.
- The Topping:
- 2 cups crushed cornflakes.
- 1/4 cup melted butter (to toss with cornflakes).
- Seasoning: 1/2 tsp salt, 1/2 tsp black pepper, and a pinch of paprika.
Instructions
- Mix: In a large mixing bowl, combine the sour cream, cream of chicken soup, 1/2 cup melted butter, diced onion, salt, and pepper.
- Combine: Fold in the thawed hash browns and 1.5 cups of the shredded cheese until everything is evenly coated.
- Assemble: Spread the potato mixture into a greased 9×13 inch baking dish. Sprinkle the remaining 1/2 cup of cheese over the top.
- Crunchy Topping: In a small bowl, toss the crushed cornflakes with the remaining 1/4 cup of melted butter. Spread this in an even, thick layer over the casserole.
- Bake: Place in a preheated oven at 350°F. Bake for 45 to 50 minutes, or until the casserole is bubbling and the cornflake topping is deep golden brown and extra crispy.
- Garnish: Let it rest for 5 minutes, then garnish with fresh parsley or chives if desired.