Creamy potatoes, cheddar, sour cream, and crispy cornflake topping make a comforting, crowd-pleasing 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
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a large mixing bowl, blend thawed hash browns, cheddar cheese, sour cream, melted butter, milk, onion, garlic, cream of mushroom soup, salt, and pepper until fully integrated.
03 - Spread the prepared potato mixture evenly into the greased baking dish.
04 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter, then sprinkle evenly across the top.
05 - Transfer to oven and bake for 45–50 minutes, until golden brown and bubbling with a thoroughly heated center.
06 - Allow to rest for 5–10 minutes before serving to enhance flavor and texture.
