Ingredients:

  • 30 oz bag frozen, shredded hash browns, thawed
  • 1 (10.5 oz) can Cream of Chicken Soup
  • 1 cup full-fat Sour Cream
  • 1/2 cup Whole Milk
  • 1/2 cup (1 stick) unsalted butter, melted, divided
  • 2 cups shredded Sharp Cheddar Cheese, divided
  • 1 cup shredded Monterey Jack Cheese
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 1/2 cups crushed Cornflakes (for topping)
  • 1/4 cup unsalted butter, melted (for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Ensure thawed hash browns are lightly squeezed to remove excess moisture. Place potatoes in a large mixing bowl.
  3. To the bowl, add the condensed soup, sour cream, milk, and 1/2 cup of the melted butter. Stir gently to combine.
  4. Add 1 1/2 cups of the cheddar cheese, the Monterey Jack cheese, onion powder, garlic powder, salt, and pepper. Fold all ingredients together gently until just combined; avoid overmixing.
  5. Transfer the potato mixture evenly into the prepared baking dish and spread it out.
  6. In a small bowl, mix the crushed cornflakes with the remaining 1/4 cup of melted butter until coated. Sprinkle this mixture evenly over the potato layer, along with the reserved 1/2 cup of cheddar cheese.
  7. Bake uncovered for 40 minutes, or until the sauce is bubbling around the edges.
  8. For a crispier top, you may carefully place the dish under the broiler for the final 2-3 minutes, watching constantly to prevent burning.
  9. Remove from oven and let the Cheesy Potato Casserole rest for 10 minutes before slicing and serving.