Ultra-Cheesy Hash Brown Casserole

This creamy, golden hash brown casserole gets irresistibly gooey when you fold in extra shredded cheese before baking.

Ingredients

• 1 (30 oz) bag frozen shredded hash browns, thawed
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup sour cream
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup unsalted butter, melted
• 1/2 cup finely diced onion
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup crushed cornflakes
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix the thawed hash browns, 1 1/2 cups of the shredded cheddar, sour cream, cream of chicken soup, melted butter, onion, garlic powder, salt, and black pepper until fully combined.
3. Spread the mixture evenly in the prepared baking dish and top with the remaining 1/2 cup cheddar cheese.
4. Sprinkle the crushed cornflakes evenly over the top for a crisp, buttery finish.
5. Bake for 40-45 minutes, until hot and bubbly with a golden top.
6. Let it rest for 5 minutes, then garnish with chopped parsley and serve warm.

Tip: For the best melty texture, use freshly shredded cheddar instead of pre-shredded cheese, which doesn’t melt as smoothly.