Ingredients:

  • 32 oz frozen shredded hash browns, thawed and patted dry
  • 2 cups sharp cheddar cheese, freshly shredded
  • 16 oz sour cream
  • 10.5 oz condensed cream of chicken soup
  • 1/2 cup unsalted butter, melted (for filling)
  • 1/2 cup yellow onion, finely diced
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cornflakes, crushed
  • 1/4 cup unsalted butter, melted (for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. Ensure hash browns are fully thawed and patted dry with paper towels to remove excess moisture.
  2. In a large mixing bowl, whisk together 1/2 cup melted butter, sour cream, cream of chicken soup, diced onions, garlic powder, and smoked paprika until smooth.
  3. Fold the freshly shredded cheddar cheese into the cream mixture until evenly distributed.
  4. Add the thawed hash browns to the bowl. Use a silicone spatula to fold the potatoes into the sauce until every shred is thoroughly coated.
  5. Transfer the mixture to the prepared baking dish, spreading it into an even layer without pressing down too firmly.
  6. In a small bowl, mix the crushed cornflakes with 1/4 cup melted butter. Sprinkle the mixture evenly over the casserole.
  7. Bake for 45–50 minutes until the edges are bubbling vigorously and the cornflake topping is deeply golden brown.