Ingredients:
- 1 large bag (32 oz / 900 g) Frozen Shredded Hash Browns (Thawed and squeezed dry)
- 1 medium Yellow Onion, finely diced (approx. 1/2 cup / 75 g)
- 1 can (10.5 oz / 298 g) Cream of Chicken Soup
- 1 cup (240 ml) Full-Fat Sour Cream
- 1/2 cup (115 g / 1 stick) Unsalted Butter, melted, divided
- 2 1/2 cups (300 g) Sharp Cheddar Cheese, freshly shredded (divided)
- 1 teaspoon (5 g) Kosher Salt
- 1/2 teaspoon (2 g) Freshly Ground Black Pepper
- 1/4 teaspoon Garlic Powder
- 1 cup (30 g) Plain Corn Flakes, crushed lightly
Instructions:
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Ensure the shredded hash browns are fully thawed. Place them in a clean tea towel or several layers of paper towel and squeeze vigorously to remove as much moisture as possible. Melt the 1/2 cup of butter and reserve 2 tablespoons for the topping.
- In a very large mixing bowl, whisk together the Cream of Chicken Soup, sour cream, the reserved melted butter (the amount remaining after reserving 2 tbsp), salt, pepper, and garlic powder until the mixture is smooth. Stir in the finely diced onion.
- Add 2 cups of the shredded cheddar cheese to the creamy mixture and stir to combine. Gently fold the dried hash browns into the cheesy mixture, ensuring every shred is coated evenly. Transfer the mixture into the prepared casserole dish and spread it evenly.
- Cover the dish tightly with aluminium foil and bake for 30 minutes. This allows the potatoes to cook through completely without browning too quickly.
- While the casserole bakes, prepare the topping: mix the remaining 1/2 cup of shredded cheddar cheese with the crushed corn flakes and the remaining 2 tablespoons of melted butter.
- After 30 minutes, remove the foil. Sprinkle the cheese/corn flake topping mixture evenly over the casserole. Return the dish to the oven, uncovered, for another 20–30 minutes, or until the top is deeply golden brown and bubbly. Allow the casserole to stand for 10 minutes before serving to set properly.