Ingredients:

  • 30 oz (850 g) frozen shredded hash browns, thawed and well-drained
  • 10.5 oz (298 g) condensed cream of chicken soup (or cream of mushroom for vegetarian)
  • 8 oz (225 g) full‑fat sour cream (or plain Greek yogurt)
  • 2 cups (about 200 g) shredded sharp cheddar cheese
  • 1/2 cup (115 g) unsalted butter, melted and divided
  • 1 small yellow onion, finely diced (about 1/2 cup / 70–80 g)
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) kosher salt (adjust to taste)
  • 1/2 tsp (2.5 g) freshly ground black pepper
  • 1 tbsp (15 ml) Worcestershire sauce or 1 tsp (5 ml) Dijon mustard (optional)
  • 2 cups (about 60 g) crushed cornflakes or crushed Ritz crackers or panko breadcrumbs (for topping)
  • 2 tbsp (30 g) unsalted butter, melted (for topping; may be part of divided butter above)
  • 1 tsp (2 g) paprika or smoked paprika (optional, for topping)
  • 2 tbsp (6 g) chopped chives or green onions (optional, for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with butter or nonstick spray.
  2. If using frozen hash browns, thaw in the refrigerator overnight or in cold water for about 30–60 minutes. Squeeze out excess moisture with a clean kitchen towel or paper towels to avoid a watery casserole.
  3. In a large bowl, combine condensed soup, sour cream, 1/4 cup (60 g) melted butter, garlic powder, salt, pepper, and Worcestershire or Dijon if using. Stir in the diced onion until evenly distributed.
  4. Add the thawed, drained hash browns and 1 3/4 cups (about 175 g) of the shredded cheddar to the bowl. Fold gently to coat evenly, stopping when ingredients are well combined.
  5. Spread the mixture into the prepared 9 x 13-inch pan in an even layer. In a small bowl, mix crushed cornflakes (or cracker/panko), the remaining 2 tbsp melted butter, and paprika. Optionally sprinkle the remaining 1/4 cup (25 g) shredded cheddar over the casserole, then evenly distribute the topping mixture.
  6. Bake uncovered in the preheated oven for 40–45 minutes, until the center is bubbly and the topping is golden brown. If the top browns too quickly, tent loosely with foil for the final 10–15 minutes.
  7. Let the casserole rest 5–10 minutes for easier serving. Garnish with chopped chives or green onions and serve hot.