Creamy shredded potatoes baked with cheddar, sour cream, and crispy cornflake topping. Classic comfort side dish.
# What You'll Need:
→ Potatoes
01 - 1 bag frozen shredded hash browns, 30 oz, thawed
→ Dairy
02 - 2 cups shredded sharp cheddar cheese
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1 cup whole milk
→ Aromatics
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
→ Condiments & Seasonings
08 - 1 can condensed cream of mushroom soup, 10.5 oz
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Topping
11 - 1 1/2 cups cornflakes, lightly crushed
12 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, blend thawed hash browns, cheddar cheese, sour cream, melted butter, whole milk, chopped onion, minced garlic, cream of mushroom soup, salt, and black pepper until thoroughly combined.
03 - Evenly distribute the potato mixture in the prepared baking dish, smoothing the surface with a spatula.
04 - In a small mixing bowl, toss crushed cornflakes with melted butter. Sprinkle topping evenly across the surface.
05 - Bake for 45 to 50 minutes until the casserole is golden and bubbling and the center is heated through.
06 - Allow the casserole to rest for 5 to 10 minutes before serving for optimal texture.
