# What You Need:
→ Potatoes
01 - 1 bag (30 oz) frozen shredded hash browns, thawed
→ 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 (10.5 oz) condensed cream of mushroom soup
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 nonstick spray or butter.
02 - In a large mixing bowl, combine thawed hash browns, cheddar cheese, sour cream, 1/2 cup melted butter, milk, onion, garlic, condensed cream of mushroom soup, salt, and black pepper. Mix thoroughly until evenly blended.
03 - Spread the prepared mixture into the greased baking dish in an even layer.
04 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter until well coated.
05 - Sprinkle buttered cornflakes evenly across the surface of the casserole.
06 - Place dish in preheated oven and bake for 45 to 50 minutes, or until topping is golden and bubbling, and the center is heated through.
07 - Allow casserole to rest for 5 to 10 minutes before portioning and serving.
