Ingredients:

  • 850 g frozen shredded hash browns, thawed
  • 225 g sour cream
  • 298 g cream of chicken soup, condensed
  • 115 g unsalted butter, melted (total: ½ cup + 3 tbsp)
  • 225 g sharp cheddar cheese, shredded
  • 6 g dehydrated onion flakes
  • 3 g salt (½ tsp)
  • 1 g black pepper (¼ tsp)
  • 60 g cornflakes, crushed

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, stir together the melted butter, sour cream, and condensed soup until smooth.
  3. Fold in the shredded cheddar, onion flakes, salt, and pepper.
  4. Gently stir in the thawed hash browns until every shred is evenly coated.
  5. Spread the mixture into the baking dish.
  6. Bake for 30 minutes.
  7. Toss the crushed cornflakes with the melted butter and sprinkle over the casserole.
  8. Return to the oven for another 15 minutes, or until the topping is a deep golden brown.
  9. Let it rest for 10 minutes before serving.