Hash Brown Casserole

Ingredients

• 2 lb frozen shredded hash brown potatoes, thawed
• 8 tbsp unsalted butter, melted and divided
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 1/2 cups sour cream
• 1 small yellow onion, grated (about 1/3 cup)
• 2 cups shredded sharp cheddar cheese
• 1 1/2 tsp kosher salt
• 1 tsp coarsely ground black pepper
• 1/2 tsp garlic powder
• 2 cups cornflakes, lightly crushed

Before you cook

• Thaw the hash browns completely and press them between paper towels to squeeze out excess water.
• Heat the oven to 350°F.
• Butter a 9-by-13-inch baking dish.
• Melt the butter and set aside 4 tablespoons of it for the topping.
• Grate the onion on the large holes of a box grater.
• Crush the cornflakes lightly with your hands so pieces remain.

Steps

1. Whisk the condensed soup, sour cream, 4 tablespoons of the melted butter, grated onion, salt, pepper and garlic powder together in a large bowl until smooth.
2. Fold in the shredded cheddar.
3. Add the drained hash browns and fold until every shred is coated.
4. Scrape the mixture into the buttered baking dish and spread it into an even layer without packing it down.
5. Toss the crushed cornflakes with the reserved 4 tablespoons melted butter in a bowl until glossy.
6. Scatter the buttered cornflakes evenly over the casserole.
7. Bake for 45 to 55 minutes, until the topping is deep golden and the edges are bubbling.
8. Let the casserole rest 10 minutes so it sets before cutting into squares.