Creamy, cheesy hash brown casserole baked until golden, with a crunchy topping, ideal for holiday feasts.
# 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 Prepare:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, add thawed hash browns, cheddar cheese, sour cream, melted butter, milk, chopped onion, minced garlic, condensed cream of mushroom soup, salt, and black pepper. Mix thoroughly until evenly combined.
03 - Spread the potato mixture evenly into the prepared baking dish.
04 - In a small mixing bowl, toss crushed cornflakes with 2 tablespoons melted butter until well coated.
05 - Sprinkle the buttered cornflakes evenly on top.
06 - Bake for 45 to 50 minutes, or until the surface is golden brown and the center is bubbling.
07 - Allow to rest for 5 to 10 minutes before serving.
