Ingredients:
1 bag (30 oz) frozen shredded hashbrowns, thawed
1 can (10.5 oz) condensed cream of chicken soup
2 cups sour cream
2 cups shredded cheddar cheese
1/2 cup unsalted butter, melted
1/2 cup chopped onion
1/4 teaspoon garlic powder
Salt and pepper to taste
2 cups crushed cornflakes
1/4 cup unsalted butter, melted (for topping)
Directions:
I. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
II. In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, shredded cheddar cheese, melted butter, chopped onion, garlic powder, salt, and pepper. Mix until everything is well combined.
III. Spread the hashbrown mixture evenly into the prepared baking dish.
IV. In a separate bowl, combine the crushed cornflakes with the additional melted butter. Sprinkle the cornflake mixture evenly over the top of the casserole.
V. Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the top is golden brown.
VI. Allow the casserole to cool slightly before serving. Enjoy as a side dish or a main course!
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Kcal: 380 kcal per serving
Servings: 8
