Ingredients
Equipment
Method
- Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
- In a large bowl, combine hash browns, cream of chicken soup, sour cream, shredded cheddar cheese, half of the melted butter (¼ cup), chopped onion (if using), salt, and black pepper.
- Mix well until everything is evenly combined and transfer to the prepared baking dish, spreading in an even layer.
- In a small bowl, toss the crushed cornflakes with the remaining melted butter until evenly coated.
- Sprinkle the buttered cornflake mixture evenly over the potato mixture.
- Bake for 45-50 minutes, or until bubbling around the edges and the topping is deep golden brown.
- Let rest for 5 minutes before serving.
Notes
For best results, use full-fat sour cream and freshly grated cheese rather than pre-shredded. The casserole can be assembled ahead and refrigerated before baking. You can substitute cream of mushroom soup for a vegetarian version, or try different cheese varieties like pepper jack for extra heat. The cornflake topping can be replaced with crushed potato chips or panko breadcrumbs if needed.