Ingredients

  • 1 (32-ounce) package frozen diced hash browns, (or shredded potatoes)
  • 2 cups sour cream
  • 1 (10.5-ounce) can cream of chicken soup
  • ½ cup unsalted butter, melted
  • 2 cups shredded cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon onion powder, optional
  • 2-3 cups corn flakes, crushed
  • ¼ cup unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F.
  2. Place 1 (32-ounce) package hash browns in a colander and let sit until fully thawed and drained.
  3. Meanwhile, in a large bowl, combine 2 cups sour cream, 1 (10.5-ounce) can cream of chicken soup, and ½ cup melted butter and mix well.
  4. Add 2 cups shredded cheese, 1 teaspoon salt, and 1 teaspoon onion powder and mix until well combined.
  5. Add potatoes to cheese mixture and stir until combined. Place in a lightly greased 9-x-13-inch baking dish.
  6. Combine 2-3 cups cornflakes and the remaining ¼ cup melted butter in a large resealable plastic bag and shake until cereal is coated.
  7. Sprinkle buttered cornflakes over potatoes.
  8. Bake for 42–46 minutes. Serve warm.