1 32-ounce package frozen diced hash browns, (or shredded potatoes) ▢2 cups sour cream ▢1 10.5-ounce can cream of chicken soup ▢½ cup unsalted butter melted ▢2 cups shredded cheddar cheese ▢1 teaspoon salt ▢1 teaspoon onion powder optional ▢2-3 cups corn flakes crushed ▢¼ cup unsalted butter, melted
Preheating the oven to 350 degrees Fahrenheit. Allow the hash browns to drain and completely defrost in a colander.
In the interim, thoroughly combine the sour cream, soup, and half of the butter in a large basin.
Mix in the cheese, salt, and onion powder until thoroughly combined.
Stir the potatoes into the cheese mixture until combined. Place in a casserole dish that is lightly greased and measures 9 by 13 inches.
Shake cornflakes and the remaining half-cup of melted butter together in a large resealable plastic bag to saturate the cereal.
On potatoes, sprinkle buttered cornflakes. Time to bake: 42–46 minutes. Keep toasty.