Step by step

Method

4 steps

1. 1

   Preheat the oven to 350°F. Grease a 9×13-inch baking dish. Make sure 1 bag (30–32 oz) frozen shredded hash browns is fully thawed and patted dry — ice crystals turn the casserole watery.

2. 2

   In a large bowl, mix the hash browns with 1 can (10.5 oz) condensed cream of chicken soup, 2 cups sour cream, 1½ cups shredded cheddar, ½ cup diced onion, ¼ cup melted unsalted butter, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder until everything looks evenly coated.

3. 3

   Spread the mixture into the dish. Toss 2 cups lightly crushed cornflakes with the remaining ¼ cup melted butter and sprinkle over the top with the remaining ½ cup cheddar (or skip the cornflakes and just use cheese).

4. 4

   Bake 45–55 minutes until the edges are bubbly and the top is deep golden. Rest 10 minutes before scooping so it firms up. You want a creamy, bubbly potato casserole with a golden crunchy top — not a watery underbaked middle or a pale soggy crust.