Ingredients:

  • 2 pounds frozen hash browns, thawed
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 1 medium onion, finely chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • ½ tsp salt
  • 2 cups crushed cornflakes
  • ½ cup unsalted butter, melted
  • 1 tsp garlic powder (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease the baking dish.
  2. In a large mixing bowl, combine thawed hash browns, cream of chicken soup, sour cream, 1.5 cups of cheddar cheese, onion, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
  3. Spread the mixture evenly into the prepared baking dish.
  4. In a separate bowl, combine crushed cornflakes with melted butter and optional garlic powder. Sprinkle the mixture evenly over the casserole.
  5. Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes or until golden brown and bubbly.
  6. Allow to sit for 5-10 minutes before serving to set the casserole.