Ingredients:

  • 30 oz frozen shredded hash browns, thawed
  • 1/2 cup unsalted butter, melted
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 1 small onion, finely diced
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cornflakes, crushed
  • 2 tbsp unsalted butter, melted
  • 1/2 cup sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the thawed hash browns, melted butter, condensed soup, sour cream, and diced onions.
  3. Fold in the 2 cups of shredded cheddar, salt, and pepper using a spatula until the potatoes are evenly coated in the velvety binder.
  4. Transfer the potato mixture into a 9x13 inch baking dish, smoothing the top with your spatula.
  5. In a separate small bowl, toss the crushed cornflakes with melted butter and the remaining 1/2 cup of cheese.
  6. Sprinkle this mixture evenly over the top, pressing lightly to adhere it to the base.
  7. Slide the dish into the center rack of the oven and bake for 60 minutes until the edges are bubbling and the cornflake topping is a deep, mahogany-gold color.
  8. Let the casserole rest for 5-10 minutes before serving to allow the structure to set.