A comforting and delicious potato casserole with a crispy topping, perfect for gatherings or family dinners.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a microwave-safe bowl, melt the butter. Mix in the sour cream, shredded cheese, and cream of chicken soup until well combined.
Stir the mixture thoroughly to ensure even distribution of flavors.
Spread the frozen hash browns evenly in a greased 9x13 baking dish.
Using frozen hash browns saves time and effort.
Pour the sour cream and cheese mixture over the hash browns, spreading it evenly.
Ensure the mixture covers all the hash browns for consistent flavor.
In a stovetop pan, melt the butter for the topping. Add the corn flakes and stir until they are coated and slightly toasted.
Toasting the corn flakes enhances their crunch and flavor.
Sprinkle the buttered corn flakes evenly over the potato mixture in the baking dish.
Spread the topping evenly for a uniform crispy layer.
Bake in the preheated oven for 1 hour, or until the top is golden and the casserole is bubbling.
Check the casserole halfway through to ensure even baking.
Let the casserole cool slightly before serving. Enjoy your delicious creation!
Allowing the dish to cool helps it set and makes serving easier.
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