This potato casserole is rich and cheesy with a crisp and buttery cornflake topping.
Ingredients
- frozen hash brown potatoes: 1 pack (30 ounce pack)
- cheddar cheese: 2 cups (shredded)
- sour cream: 1 container (16 ounce container)
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- butter: 1 cup (divided)
- onion: 1 piece (chopped)
- cornflakes: 3 cups (crushed)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
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Pour hash browns into the prepared dish; set aside. Combine cheese, sour cream, and condensed soup in a large bowl; set aside.
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Melt 1/2 cup butter in a large skillet over medium heat; sauté onion in hot butter for 5 minutes. Add to cheese mixture and mix until combined. Spread over hash browns in the dish. Sprinkle with cornflakes.
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Melt remaining 1/2 cup butter in the skillet over medium heat and pour over cornflakes.
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Bake in the preheated oven for 1 hour.
