Ingredients
- 24 ounces (680g) thawed hash brown cubes
- 1 can condensed cream of chicken soup (standard 10½-ounce (298g) can; do not dilute)
- 2 cups sour cream (about 475ml)
- 2 cups shredded cheddar cheese (about 225g)
- 1 cup butter (melted, about 225g total, divided)
- 1 teaspoon salt
Optional Extras
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
For the Topping
- 2½ cups (190g) crushed corn flakes
Method
- Thaw the hash browns in the refrigerator, then drain well in a colander.
- Pat away excess moisture so the casserole mixture isn't watery.
- Preheat the oven to 350°F (175°C). Grease a 13 x 9-inch (33 x 23cm) baking dish.
- Put the soup, sour cream and half the butter in a bowl and stir.
- Mix in the cheddar, salt and onion powder and garlic powder if using.
- Now add the thawed potatoes and stir well.
- Spoon the mixture into a 13 x 9-inch (33 x 23cm) baking pan.
- Mix the corn flakes with the remaining melted butter, then scatter them evenly over the potatoes.
- Bake for about 45 minutes, until the potatoes are tender, the edges are bubbling and the center reaches 165°F (74°C). If the topping browns too quickly, cover loosely with foil.
Notes
Thawing time is additional. Add the cornflake topping just before baking if preparing the filling ahead. Onion powder and garlic powder are optional extras.
Refrigerate covered; eat within 3 to 4 days. Freeze without the crunchy topping for up to 3 months for best quality; the dairy mixture may separate slightly. Thaw in the refrigerator, add fresh topping and bake until the center reaches 165°F (74°C).