Cheesy Cornflake Cheddar Hashbrown (Printer version)

Tender hashbrowns baked under a crunchy cornflake and sharp cheddar crust for a warm, cheesy side dish.

# What You'll Need:

→ Potatoes

01 - 32 oz frozen shredded hash brown potatoes, thawed

→ Sauce

02 - 10.5 oz can condensed cream of chicken soup
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper

→ Cheese

09 - 2 cups sharp cheddar cheese, grated

→ Topping

10 - 3 cups cornflakes, lightly crushed
11 - 1/4 cup unsalted butter, melted
12 - 1 cup sharp cheddar cheese, grated

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, garlic powder, onion powder, salt, black pepper, and 2 cups grated cheddar cheese. Stir until fully combined.
03 - Spread the potato mixture evenly into the prepared baking dish.
04 - In a separate bowl, toss crushed cornflakes with 1/4 cup melted butter until well coated. Stir in 1 cup grated cheddar cheese.
05 - Sprinkle the cornflake-cheddar mixture evenly over the potatoes.
06 - Bake, uncovered, for 40-45 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
07 - Let rest 10 minutes before serving to set the casserole.

# Expert Advice:

01 -
  • It feeds a crowd without requiring you to actually cook complicated things, which honestly feels like a minor miracle.
  • That crunchy-cheesy topping is dangerously addictive and disappears before anything else on the table does.
02 -
  • The cornflakes will continue to brown slightly as the casserole cools, so pull it from the oven when it's just barely golden rather than waiting for it to be deeply browned.
  • Thaw your hash browns before you start, or they'll release too much moisture and make the whole thing soupy instead of creamy.
03 -
  • Brown a little extra butter in a small skillet until it's nutty and toasted, then drizzle it over the finished casserole for an extra layer of flavor that elevates everything.
  • Don't skip the resting time—those 10 minutes matter more than you'd think and keep the filling from sliding around on people's plates.
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