Ingredients:
- 30 oz (900 grams) Frozen Shredded Hash Browns, thawed slightly
- 1/2 cup (1 stick) Unsalted Butter, divided
- 1 (10.5 oz) can Condensed Cream of Chicken Soup, undiluted
- 1 cup (240 grams) Full Fat Sour Cream
- 2 cups (225 grams) Sharp Mature Cheddar Cheese, freshly grated
- 1 Tablespoon Dried Minced Onion or Onion Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 3 cups Corn Flakes Cereal, lightly crushed
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease the 9x13 casserole dish with butter or cooking spray.
- Melt the full 1/2 cup of butter. Set aside 1/4 cup (57g) for the potato mixture and 1/4 cup (57g) for the topping.
- In the large mixing bowl, whisk together the reserved 1/4 cup melted butter, condensed soup, sour cream, salt, pepper, and onion powder until smooth and fully incorporated.
- Gently fold in the grated Cheddar cheese and the slightly thawed hash browns. Mix just until combined; overmixing will make the final dish dense and gluey.
- Scrape the potato mixture evenly into the prepared casserole dish. Smooth the top slightly.
- Place the Corn Flakes in a plastic bag and gently crush them until they are broken into medium-sized pieces (not fine crumbs).
- Drizzle the reserved 1/4 cup of melted butter over the crushed Corn Flakes in a separate bowl. Toss gently until all the flakes are coated.
- Sprinkle the buttered Corn Flakes evenly over the potato mixture in the dish. Press down very lightly so the flakes adhere slightly to the creamy layer.
- Place the dish in the preheated oven. Bake for 30 minutes, covered (covering the dish initially helps the potatoes cook through without drying out).
- Remove the cover (foil) and continue baking for another 15–20 minutes, or until the sauce is bubbly around the edges and the Corn Flake topping is deep golden brown and crunchy.
- Remove the bake from the oven and allow it to rest for 10 minutes before serving. This resting period allows the sauce to set up properly.