INGREDIENTS

• 1 (30 oz.) package frozen hash browns, thawed
• 1 (8 oz.) package sharp cheddar cheese, grated
• 1 (8 oz.) container sour cream
• 1/2 yellow onion, finely chopped
• 1 (10.75 oz.) can condensed cream of chicken soup
• 1 cup (2 sticks) unsalted butter, melted, divided
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 cups (frosted or unfrosted) cornflakes, crushed

PREPARATION
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
In a large bowl, whisk together sour cream, condensed soup and 1/2 cup melted butter.
Once incorporated, stir in hash browns, cheddar cheese and onion, and season with salt, garlic powder and pepper. Stir together until thoroughly combined.
Transfer mixture to greased baking dish and spread into an even layer.
In a medium bowl, stir cornflakes and remaining 1/2 cup melted butter together, then sprinkle over casserole.
Place baking dish in oven and bake for 35-40 minutes, or until melted and bubbly.
Remove from oven and serve hot.