Hashbrown Casserole

Ingredients

• 1 (30 oz) package frozen shredded hash browns, thawed
• 1 (10.5 oz) can cream of chicken soup
• 2 cups sour cream
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup unsalted butter, melted
• 1 medium onion, finely diced
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups corn flakes, crushed
• 1/4 cup unsalted butter, melted (for topping)
• 2 tbsp fresh chives, chopped (for garnish)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.

2. In a large bowl, mix thawed hash browns, cream of chicken soup, sour cream, cheddar cheese, 1/2 cup melted butter, onion, garlic powder, salt, and pepper.

3. Spread mixture evenly in the prepared baking dish.

4. In a separate bowl, mix crushed corn flakes with 1/4 cup melted butter.

5. Sprinkle the corn flake mixture evenly over the potato mixture.

6. Bake uncovered for 45-50 minutes, until bubbly and golden brown on top.

7. Let stand for 5 minutes before serving.

8. Garnish with chopped chives.

Scoop into this Hashbrown Casserole and let the creamy, cheesy goodness envelop your taste buds in a warm, comforting embrace! The crispy corn flake topping gives way to a velvety potato mixture that’s pure comfort food bliss. Each forkful is a perfect balance of textures and flavors, from the sharp cheddar to the subtle onion and garlic notes. Whether you’re serving it up for a weekend brunch, bringing it to a potluck, or indulging in a cozy dinner, this casserole is sure to become a family favorite. So preheat that oven, grab your biggest mixing bowl, and get ready to create a dish that transforms humble hash browns into a crowd-pleasing masterpiece!