# Ingredient List:
→ 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 Steps:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, thoroughly mix thawed hash browns, sharp cheddar cheese, sour cream, melted butter, whole milk, chopped onion, minced garlic, condensed cream of mushroom soup, salt, and black pepper until fully blended.
03 - Spread the hash brown mixture evenly into the prepared baking dish, smoothing the surface with a spatula.
04 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter until well coated.
05 - Distribute the cornflake topping evenly over the surface of the hash brown mixture.
06 - Bake on the middle rack for 45 to 50 minutes, until the topping is golden brown and the casserole is bubbling in the center.
07 - Allow to rest for 5 to 10 minutes before serving to let the flavors meld and the texture set.
