▢1 32-ounce package frozen diced hash browns, (or shredded potatoes) ▢2 cups sour cream ▢1 10.5-ounce can cream of chicken soup ▢½ cup unsalted butter melted ▢2 cups shredded cheddar cheese ▢1 teaspoon salt ▢1 teaspoon onion powder optional ▢2-3 cups corn flakes crushed ▢¼ cup unsalted butter, melted
Preheat the oven to 350°F. Place hash browns in a colander and let sit until fully thawed and drained.
Meanwhile, in a large bowl, combine sour cream, soup, and ½ cup butter and mix well. Add cheese, salt, and onion powder and mix until well combined.
Add potatoes to cheese mixture and stir until combined. Place in a lightly greased 9-x-13-inch baking dish.
Combine cornflakes and the remaining ¼ cup melted butter in a large resealable plastic bag and shake until cereal is coated.
Sprinkle buttered cornflakes over potatoes. Bake for 42–46 minutes. Serve warm. Enjoy!