Ingredients:
1 (32 oz) bag frozen shredded hash browns, thawed
1 can (10.5 oz) cream of chicken soup
2 cups sour cream
2 cups shredded cheddar cheese
1/2 cup butter, melted
1/2 cup finely chopped onion
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 cups crushed cornflakes (or buttery crackers)
1/4 cup butter, melted (for topping)
Instructions:
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, mix thawed hash browns, cream of chicken soup, sour cream, cheddar cheese, melted butter, onion, garlic powder, salt, and black pepper until combined.
Spread mixture evenly in the prepared baking dish.
In a small bowl, combine crushed cornflakes (or crackers) with 1/4 cup melted butter. Sprinkle evenly over the casserole.
Bake uncovered for 45–50 minutes, until bubbly and golden brown on top.
Let rest for 5 minutes before serving. Perfect for breakfast, brunch, or as a comforting side dish at family.