Ingredients
For the Potato Mixture:
- Frozen hash browns: 2 lbs about 900g, thawed
- Sour cream: 1 cup
- Cream of chicken soup: 1 can 10.75 oz, can substitute with cream of mushroom or celery soup for a vegetarian option
- Cheddar cheese: 2 cups shredded
- Butter: 1/2 cup 1 stick, melted
- Onion: 1 medium finely chopped
- Salt and pepper: To taste
For the Topping:
- Cornflakes: 2 cups crushed
- Butter: 1/4 cup 1/2 stick, melted
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Mix the Potato Mixture:
- In a large bowl, combine the thawed hash browns, sour cream, cream of chicken soup, shredded cheddar cheese, 1/2 cup melted butter, chopped onion, salt, and pepper. Mix until well combined.
Transfer to Baking Dish:
- Spread the potato mixture evenly in the greased baking dish.
Prepare the Topping:
- In a medium bowl, mix the crushed cornflakes with 1/4 cup melted butter until the cornflakes are well coated.
Add the Topping:
- Sprinkle the buttered cornflakes evenly over the top of the potato mixture.
Bake:
- Bake in the preheated oven for 45-50 minutes, or until the casserole is heated through and the topping is golden brown and crispy.
Serve:
- Let the casserole stand for a few minutes before serving. This allows it to set slightly, making it easier to scoop.