Ingredients:

  • 30 ounces frozen shredded hash browns, thawed
  • 1/2 cup unsalted butter, melted
  • 1 medium yellow onion, finely diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 16 ounces sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1/4 cup chopped fresh chives (optional, for garnish)
  • 1 cup crushed cornflakes (optional)
  • 2 tablespoons unsalted butter, melted (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Sauté yellow onion until soft in melted butter.
  3. In a large bowl, combine the thawed hash browns, melted butter, cooked onion, garlic powder, salt, pepper, condensed cream of chicken soup, sour cream, and 1 1/2 cups of the shredded cheddar cheese. Mix well to combine.
  4. Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  5. In a small bowl, combine crushed cornflakes with melted butter. Sprinkle over the casserole (optional).
  6. Bake for 45-50 minutes, or until the casserole is golden brown and bubbly. If the top is browning too quickly, cover loosely with foil.
  7. Let the casserole cool for a few minutes before serving. Garnish with fresh chives, if desired.