A delightful twist on the classic hash brown casserole, this recipe is creamy, cheesy, and topped with a crispy, buttery crust.
Preheat your oven to 350°F and grease a 13x9-inch baking dish.
Ensure the dish is well-greased to prevent sticking.
Spread the thawed hash brown potatoes evenly in the prepared baking dish.
Press the potatoes gently to create an even layer.
In a mixing bowl, combine the melted butter, shredded cheddar cheese, sour cream, salt, and chopped onion. Mix until well blended.
Use room temperature sour cream for easier mixing.
Spread the cheese mixture evenly over the potatoes.
Ensure the mixture covers the potatoes completely for even baking.
Sprinkle the crushed cornflakes over the top and drizzle with melted butter.
Distribute the topping evenly for a consistent crunch.
Bake uncovered in the preheated oven for 45 minutes or until golden and bubbly.
Check the casserole at 40 minutes to avoid over-browning.
Let the casserole cool slightly before serving. Enjoy!
Allowing it to cool helps the layers set for easier serving.
Continue in our app for the best experience
