1 can (10.5 ounces) condensed cream of chicken soup
1/2 cup unsalted butter, melted
1/2 cup finely diced yellow onion
2 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 cups crushed cornflakes for the topping
2 tablespoons additional melted butter for the topping
Instructions
Start by preheating your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish with butter or a non stick cooking spray to ensure nothing sticks to the sides during the baking process.
In a large mixing bowl, combine the sour cream, condensed soup, half cup of melted butter, diced onion, salt, and pepper. Stir these ingredients together until the mixture is smooth and well combined. This creamy base is what makes the casserole so decadent.
Gently fold the thawed hash browns and the shredded cheddar cheese into the creamy mixture. Use a large spoon or spatula to ensure every single potato shred is evenly coated with the sauce and cheese. Spread the mixture evenly into your prepared baking dish.
In a small bowl, toss the crushed cornflakes with the remaining two tablespoons of melted butter. Sprinkle this mixture evenly over the top of the potatoes. This layer provides that signature Christmas crunch that everyone loves.
Place the dish in the center of the oven and bake for 45 to 50 minutes. You will know it is ready when the edges are bubbling and the cornflake topping has turned a beautiful golden brown color. Let it sit for five minutes before serving to allow the sauce to set.
