Cheesy Hashbrown Casserole

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.

In a large mixing bowl, combine the cream of chicken soup, sour cream, 1/2 cup of melted butter, chopped onion, shredded cheddar cheese, salt, black pepper, and garlic powder. Mix until well combined.

Add the thawed hashbrowns to the mixture and gently fold until the hashbrowns are evenly coated.

Spread the hashbrown mixture into the prepared baking dish, smoothing the top with a spatula.

In a small bowl, mix the crushed cornflakes with the 2 tablespoons of melted butter until the cornflakes are evenly coated.

Sprinkle the buttered cornflakes evenly over the top of the casserole.

Bake in the preheated oven for 45-55 minutes, or until the casserole is bubbly and the top is golden brown.

Remove from oven and let it rest for a few minutes before serving.

For a twist, consider adding 1/2 cup of cooked, crumbled bacon or diced ham to the hashbrown mixture for an extra layer of flavor. You can also substitute the cream of chicken soup with cream of mushroom soup for a vegetarian version of the dish. Additionally, feel free to experiment with different types of cheeses such as Monterey Jack or Pepper Jack for a little heat. If you’re looking to reduce calories, you can use reduced-fat sour cream and cheese without compromising much on taste.