# What You Need:
→ Potatoes
01 - 1 bag frozen shredded hash browns, thawed (30 oz)
→ Dairy
02 - 2 cups shredded sharp cheddar cheese
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1 cup whole milk
→ Aromatics
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
→ Condiments & Seasonings
08 - 1 can condensed cream of mushroom soup (10.5 oz)
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Topping
11 - 1 1/2 cups cornflakes, lightly crushed
12 - 2 tablespoons unsalted butter, melted
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine thawed hash browns, cheddar cheese, sour cream, 1/2 cup melted butter, whole milk, onion, garlic, condensed cream of mushroom soup, salt, and pepper. Stir thoroughly until uniformly incorporated.
03 - Spread the prepared mixture evenly into the greased baking dish with a spatula.
04 - In a small mixing bowl, toss the crushed cornflakes with 2 tablespoons melted butter until coated. Distribute evenly across the surface.
05 - Place the dish in the oven and bake for 45 to 50 minutes, until the topping is golden brown and the filling is bubbling and heated through.
06 - Allow casserole to rest for 5 to 10 minutes prior to portioning and serving.
