🧀 Cheesy Hashbrown Casserole with Cornflake Topping

Ingredients

1 (30–32 oz) bag frozen shredded hash browns (thawed)

1 (10.5 oz) can cream of chicken soup

1 cup sour cream

2 cups shredded cheddar cheese

1/2 cup melted butter (divided)

1/2 cup chopped onion (optional)

Salt & pepper to taste

2 cups crushed cornflakes

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix the casserole base:
   In a large bowl, combine:

Thawed hash browns

Cream of chicken soup

Sour cream

Shredded cheese

1/4 cup melted butter

Onion (if using)

Salt & pepper to taste
Mix well until fully combined.

3. Spread in baking dish:
   Pour the mixture into the prepared 9×13-inch dish and spread evenly.
4. Prepare topping:
   In a small bowl, mix crushed cornflakes with the remaining 1/4 cup melted butter until coated.
5. Add topping:
   Sprinkle the buttery cornflakes evenly over the potato mixture.
6. Bake:
   Bake uncovered for 40–45 minutes, or until hot and bubbly with a golden brown top.

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Optional Add-ins

Diced ham, cooked chicken, or bacon bits

Substitute cream of mushroom or celery soup for a vegetarian version

Add green onions or diced bell peppers for extra flavor

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Would you like me to give you a from-scratch version (no canned soup) too?