Ingredients:

  • 30 oz frozen shredded hash browns
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup unsalted butter, melted
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 10.5 oz condensed cream of chicken soup
  • 2 cups full-fat sour cream
  • 1/2 cup yellow onion, finely diced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups cornflakes, crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 180°C. In a large mixing bowl, whisk together 1/2 cup melted butter, condensed cream of chicken soup, sour cream, diced onions, onion powder, smoked paprika, salt, and pepper until smooth.
  2. Stir the freshly grated cheddar cheese into the cream mixture. Fold in the frozen shredded hash browns until every strand is thoroughly coated.
  3. Transfer the mixture to a lightly greased 9x13 inch baking dish and spread into an even layer.
  4. In a small bowl, toss the crushed cornflakes with 2 tablespoons of melted butter. Sprinkle the mixture evenly over the casserole.
  5. Bake for 45 minutes or until the top is dark golden and the edges are vigorously bubbling.