Ingredients:

  • 30 oz frozen shredded hashbrowns, thawed and patted dry
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup unsalted butter, melted (divided)
  • 0.5 cup sweet onion, finely minced
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 10.5 oz low-sodium condensed mushroom soup
  • 16 oz low-fat sour cream
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups cornflakes, crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F and lightly grease your 9x13 inch baking dish with butter or non stick spray.
  2. Thaw and Dry the 30 oz of frozen hashbrowns completely. Spread them on a clean kitchen towel and pat them firmly until no visible moisture remains.
  3. Whisk the 16 oz sour cream, 10.5 oz mushroom soup, 0.5 cup melted butter, minced onion, and spices in a large bowl until the mixture is silky and uniform.
  4. Fold the dried hashbrowns and the 2 cups of shredded cheddar into the cream mixture. Note: Use a light hand to keep the potato shreds intact.
  5. Spread the mixture evenly into your prepared baking dish, smoothing the top with your spatula.
  6. Crush the 2 cups of cornflakes in a separate bowl. You want a mix of small crumbs and larger flakes.
  7. Drizzle the remaining 2 tbsp of melted butter over the cornflakes and toss until every flake looks glistening and golden.
  8. Sprinkle the buttery cornflakes over the potato mixture in an even layer, covering every corner.
  9. Bake for 45 minutes until the edges are bubbling vigorously and the topping is mahogany brown.
  10. Rest the casserole on a wire rack for 10 minutes until the sauce has set and the bubbling subsides.