Ingredients:

  • 30 oz (850g) frozen shredded hash browns, thawed
  • 1 cup (115g) shredded sharp cheddar cheese
  • 10.5 oz (298g) condensed cream of chicken or mushroom soup
  • 1 cup (240ml) sour cream
  • 1/2 cup (115g) melted unsalted butter
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 scallions, thinly sliced
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1 cup (60g) crushed corn flakes or panko breadcrumbs
  • 2 tbsp (28g) melted butter

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter or non-stick spray. Spread the thawed hash browns evenly across the bottom of the dish and sprinkle the first cup of cheddar cheese over the potatoes.
  2. In a large mixing bowl, stir together the condensed soup, sour cream, melted butter, garlic powder, salt, pepper, and sliced scallions until the texture is velvety and smooth. Pour this mixture over the potato layer and spread it evenly.
  3. In a small bowl, toss the remaining cheddar cheese with crushed corn flakes and melted butter. Sprinkle the mixture evenly over the top of the casserole.
  4. Bake for 40-45 minutes until the edges are bubbling and the top is deep gold. Let the casserole stand for 5-10 minutes before serving to allow the sauce to set.