Cream of chicken soup: 1 can (10.75 oz), can substitute with cream of mushroom or celery soup for a vegetarian option
Cheddar cheese: 2 cups, shredded
Butter: 1/2 cup (1 stick), melted
Onion: 1 medium, finely chopped
Salt and pepper: To taste
For the Topping:
Cornflakes: 2 cups, crushed
Butter: 1/4 cup (1/2 stick), melted
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Mix the Potato Mixture:
In a large bowl, combine the thawed hash browns, sour cream, cream of chicken soup, shredded cheddar cheese, 1/2 cup melted butter, chopped onion, salt, and pepper. Mix until well combined.
Transfer to Baking Dish:
Spread the potato mixture evenly in the greased baking dish.
Prepare the Topping:
In a medium bowl, mix the crushed cornflakes with 1/4 cup melted butter until the cornflakes are well coated.
Add the Topping:
Sprinkle the buttered cornflakes evenly over the top of the potato mixture.
Bake:
Bake in the preheated oven for 45-50 minutes, or until the casserole is heated through and the topping is golden brown and crispy.
Serve:
Let the casserole stand for a few minutes before serving. This allows it to set slightly, making it easier to scoop.
