Hash Brown Casserole

Ingredients

• 32 ounces frozen shredded hash browns – thawed and patted dry
• 0.75 cups onion – finely chopped
• 2 cups cheddar cheese – shredded
• 10.5 ounces condensed cream of chicken soup
• 16 ounces sour cream
• 4 tbsp unsalted butter – melted
• 1 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 2 cups cornflakes cereal – lightly crushed
• 4 tbsp unsalted butter – melted (for topping)
• chives – finely sliced (for serving)

Instructions

1. Heat the oven to 350°F. Let the frozen shredded hash browns thaw until pliable, 20–30 minutes, then pat dry to remove excess moisture.
2. In a large bowl, combine the thawed hash browns, onion, and cheddar cheese.
3. In a separate bowl, whisk the condensed cream of chicken soup, sour cream, kosher salt, and black pepper until smooth. Pour over the potato mixture and fold until evenly coated.
4. Stir in the melted unsalted butter until the mixture is uniformly moistened, then spread into a 9×13-inch baking dish.
5. In a small bowl, mix the cornflakes cereal with the melted unsalted butter for topping until the flakes are evenly coated. Sprinkle the coated cornflakes over the casserole.
6. Bake uncovered until the edges are bubbling and the topping is crisp and deep golden, 45–55 minutes.
7. Let rest 10 minutes to set, then sprinkle with chives and serve warm.