Ingredients:

  • 2 cups sour cream
  • 10.5 oz cream of chicken soup
  • 0.5 cup unsalted butter, melted
  • 1 teaspoon onion powder
  • 0.5 teaspoon fine sea salt
  • 0.5 teaspoon cracked black pepper
  • 30 oz frozen shredded hash browns, slightly thawed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 cups cornflakes, crushed
  • 2 tablespoons unsalted butter, melted
  • 0.5 cup sharp cheddar cheese, freshly shredded

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 13x9 inch glass or ceramic baking dish.
  2. In a large mixing bowl, whisk together the sour cream, cream of chicken soup, 1/2 cup melted butter, onion powder, salt, and pepper until the mixture is a smooth, thick emulsion.
  3. Add the slightly thawed shredded hash browns and 1.5 cups of the shredded cheddar cheese to the bowl.
  4. Using a silicone spatula, gently fold the potatoes into the creamy base until well-coated, ensuring you do not over-mix or break the potato shreds.
  5. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  6. In a separate small bowl, combine the crushed cornflakes with the remaining 2 tablespoons of melted butter and the remaining 0.5 cup of shredded cheddar cheese.
  7. Sprinkle the cornflake mixture evenly over the top of the casserole.
  8. Bake for 35 minutes until the casserole is bubbling at the edges and the topping has reached a golden-brown, crispy finish.