Ingredients:

  • 1 (30 oz / 850 g) package frozen shredded hashbrowns, thawed
  • 2 cups (200 g) shredded sharp cheddar cheese
  • 1 (10.5 oz / 300 g) can condensed cream of chicken soup
  • 1 cup (240 ml) sour cream, full fat or light
  • 1/2 cup (120 ml) melted unsalted butter
  • 1 small onion, finely chopped (about 1/2 cup / 75 g)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/3 cups (120 g) cornflakes or crushed crispy fried onions
  • 2 tbsp (28 g) melted unsalted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the baking dish lightly with butter or non-stick spray.
  2. In a large bowl, combine thawed hashbrowns, shredded cheddar, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and pepper. Stir gently until evenly combined.
  3. Transfer mixture to prepared baking dish and spread out evenly with a spatula.
  4. In a small bowl, mix crushed cornflakes (or crispy fried onions) with melted butter. Sprinkle evenly over the hashbrown mixture.
  5. Bake uncovered for 55-60 minutes or until the casserole is bubbly and the topping is golden brown.
  6. Remove from oven and let it rest for 5 minutes before serving to allow the casserole to firm up slightly.