Ingredients:
1 (2-pound) bag frozen shredded hash browns, thawed
1/2 cup unsalted butter, melted
1 (10.25 ounces) can cream of chicken soup
1 small onion, finely chopped
1 and 1/2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 cups sour cream
2 cups cornflakes, crushed
1/4 cup unsalted butter, melted (for topping)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Hash Browns:
In a large mixing bowl, combine the thawed hash browns and 1/2 cup melted butter. Mix well.
Add Soup and Seasonings:
Stir in the cream of chicken soup, chopped onion, shredded cheddar cheese, salt, and black pepper. Mix until all ingredients are well combined.
Incorporate Sour Cream:
Gently fold in the sour cream until evenly distributed throughout the mixture.
Transfer to Baking Dish:
Spread the hash brown mixture evenly in a greased 9×13-inch baking dish.
Prepare Topping:
In a separate bowl, combine the crushed cornflakes and 1/4 cup melted butter. Mix until the cornflakes are coated with butter.
Top the Casserole:
Sprinkle the cornflake mixture evenly over the hash brown mixture in the baking dish.
Bake:
Bake in the preheated oven for approximately 45-50 minutes, or until the casserole is hot and bubbly, and the top is golden brown.
Serve:
Allow the casserole to cool for a few minutes before serving. Serve it as a delicious side dish.
Enjoy your homemade Cracker Barrel-style Hashbrowns Casserole!