Ingredients:

  • 30 oz frozen shredded hashbrowns, thawed completely and patted dry
  • 1/2 cup unsalted butter, melted
  • 1/2 cup yellow onion, finely minced
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 10.5 oz condensed cream of chicken soup
  • 2 cups full-fat sour cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 2 cups cornflakes, coarsely crushed
  • 1/4 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Ensure hashbrowns are fully thawed. Place them in a clean kitchen towel and wring out any excess water to prevent a soggy texture.
  3. In a large bowl, whisk together the 1/2 cup melted butter, 10.5 oz soup, 2 cups sour cream, minced onion, salt, pepper, garlic powder, and cayenne.
  4. Stir in the grated cheddar cheese into the wet mixture until evenly distributed.
  5. Add the dried hashbrowns to the bowl. Fold gently with a spatula until every shred is coated in the velvety sauce.
  6. Spread the potato mixture evenly into the prepared baking dish using a silicone spatula.
  7. In a small bowl, combine the crushed cornflakes with 1/4 cup of melted butter, ensuring the cereal is well-coated to create a moisture barrier.
  8. Sprinkle the cornflake mixture evenly over the top of the casserole.
  9. Bake for 45 minutes until the edges are bubbling and the cornflake crust is mahogany-colored and crisp.