Rich hash browns baked with cheddar, sour cream, and a buttery cornflake topping for comforting flavor.
# What You'll Need:
→ Potatoes
01 - 1 bag (30 oz) frozen shredded hash browns, thawed
→ Dairy
02 - 2 cups shredded sharp cheddar cheese
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1 cup whole milk
→ Aromatics
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
→ Condiments & Seasonings
08 - 1 can (10.5 oz) condensed cream of mushroom soup
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Topping
11 - 1 1/2 cups cornflakes, lightly crushed
12 - 2 tablespoons unsalted butter, melted
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a large bowl, mix thawed hash browns, cheddar cheese, sour cream, melted butter, whole milk, chopped onion, minced garlic, cream of mushroom soup, salt, and black pepper until thoroughly combined.
03 - Evenly spread the potato mixture into the prepared dish using a spatula.
04 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter, then sprinkle evenly over the surface.
05 - Bake for 45 to 50 minutes, or until the top is golden brown and bubbling and the center is hot.
06 - Allow casserole to rest 5 to 10 minutes before serving for easier slicing.
