Ingredients:

  • 30 oz Frozen Shredded Hash Browns, thawed and patted dry
  • 1/2 cup Unsalted Butter, melted
  • 10.5 oz Condensed Cream of Chicken Soup
  • 16 oz Sour Cream
  • 1/2 cup Yellow Onion, very finely diced
  • 2 cups Sharp Cheddar Cheese, freshly shredded
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 2 cups Cornflakes, crushed
  • 1/4 cup Unsalted Butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish. In a large mixing bowl, whisk together the 1/2 cup melted butter, condensed cream of chicken soup, sour cream, salt, pepper, and finely diced onions until the mixture is smooth and uniform.
  2. Fold the freshly shredded cheddar cheese into the cream mixture. Add the thawed and dried hashbrowns. Use a spatula to fold the potatoes gently until every strand is thoroughly coated. Transfer the mixture into the prepared baking dish, spreading it into an even layer.
  3. In a small bowl, toss the crushed cornflakes with the remaining 1/4 cup melted butter. Sprinkle this mixture uniformly over the top of the potatoes. Bake for 45–50 minutes until the edges are bubbling and the topping is a deep golden brown.