Ingredients:

  • 30 oz frozen shredded hash browns, thawed slightly
  • 1/2 cup unsalted butter, melted
  • 10.5 oz condensed cream of chicken soup
  • 1 cup full-fat sour cream
  • 1/2 cup yellow onion, very finely diced
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1/4 tsp garlic powder
  • 2 cups cornflakes, lightly crushed
  • 1/4 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together 1/2 cup melted butter, condensed cream of chicken soup, sour cream, salt, pepper, and garlic powder until uniform.
  2. Fold the finely diced onions and the shredded cheddar cheese into the sauce mixture.
  3. Gently fold the slightly thawed hash browns into the bowl until every shred is coated. Transfer to a lightly greased 9x13 baking dish and smooth the top.
  4. In a separate bowl, toss crushed cornflakes with 1/4 cup melted butter. Sprinkle evenly over the potato mixture.
  5. Bake for 45 minutes until the edges are bubbling and the topping is deep golden brown. Rest for 5-10 minutes before serving.