Ingredients:

  • 30 oz frozen shredded hash browns
  • 2 cups sharp cheddar cheese, freshly grated
  • 10.5 oz condensed cream of chicken soup
  • 2 cups full-fat sour cream
  • 1/2 cup unsalted butter, melted
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 cups cornflakes, coarsely crushed
  • 1/4 cup unsalted butter, melted

Instructions:

  1. In a large mixing bowl, combine the sour cream, condensed cream of chicken soup, 1/2 cup melted butter, onion powder, garlic powder, and black pepper. Whisk vigorously until the mixture is completely smooth and emulsified.
  2. Add the frozen shredded hash browns and the freshly grated sharp cheddar cheese to the creamy foundation. Use a heavy spatula to fold the ingredients together until every potato shred is evenly coated.
  3. Transfer the potato mixture into a 9x13-inch ceramic or glass baking dish, spreading it into an even layer.
  4. In a small bowl, toss the coarsely crushed cornflakes with 1/4 cup of melted butter. Sprinkle this topping evenly over the casserole.
  5. Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until the edges are bubbling and the cornflake topping has achieved a deep mahogany-gold color.