Ingredients:

  • 32 oz frozen shredded hashbrowns, thawed completely and patted dry
  • 0.5 cup unsalted butter, melted
  • 10.5 oz cream of chicken soup
  • 16 oz full-fat sour cream
  • 1 tsp onion powder
  • 0.5 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 cups cornflakes, crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat the oven. Set your rack to the middle position and heat to 350°F (180°C).
  2. Spread your 32 oz of thawed hashbrowns on a clean kitchen towel and squeeze out any lingering moisture. Note: This is the single most important step for texture.
  3. In your large bowl, whisk together the 10.5 oz cream of chicken soup, 16 oz sour cream, 0.5 cup melted butter, onion powder, salt, and pepper.
  4. Add the cheese. Fold in the 2 cups of freshly shredded sharp cheddar until the orange streaks are evenly distributed.
  5. Incorporate the potatoes. Add the dried hashbrowns to the bowl. Use a folding motion until every shred is coated in the creamy sauce.
  6. Transfer to dish. Spread the mixture into your 9x13 pan, smoothing the top with your spatula.
  7. Prep the topping. In a small bowl, toss the 2 cups of crushed cornflakes with 2 tbsp of melted butter until the flakes look shiny and golden.
  8. Add the crunch. Sprinkle the buttered flakes evenly over the top of the potato mixture.
  9. Bake the casserole. Place in the oven for 45 minutes until the edges are aggressively bubbling and the top is golden brown.
  10. Rest before serving. Let the dish sit on the counter for 10 minutes. Note: This allows the starch to set so you get clean scoops instead of a pile of mush.