Creamy potatoes baked with cheddar and cornflake topping, ideal for gathering as flavorful, comforting side.
# What You'll Need:
→ Potatoes
01 - 1 bag (30 oz) frozen shredded hash browns, 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 (10.5 oz) condensed cream of mushroom soup
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
# How To Make It:
01 - Set oven to 350°F and thoroughly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, combine thawed hash browns, cheddar cheese, sour cream, melted butter, whole milk, chopped onion, minced garlic, cream of mushroom soup, salt, and pepper. Stir until uniform.
03 - Spread the blended mixture evenly across the prepared baking dish, creating a level surface.
04 - In a small bowl, combine crushed cornflakes with 2 tablespoons melted butter. Sprinkle topping uniformly over the potato mixture.
05 - Bake for 45 to 50 minutes until the surface is golden and the center reaches even heat.
06 - Allow casserole to rest for 5 to 10 minutes before portioning.
