# What You'll 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 and 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 Steps:
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, shredded cheddar cheese, sour cream, melted butter, whole milk, chopped onion, minced garlic, condensed cream of mushroom soup, salt, and black pepper. Stir well until evenly incorporated.
03 - Transfer the potato mixture into the prepared baking dish, spreading it evenly.
04 - In a small bowl, toss lightly crushed cornflakes with 2 tablespoons melted butter. Distribute the buttered cornflakes over the top in an even layer.
05 - Bake for 45 to 50 minutes until the topping turns golden and the casserole is bubbling and thoroughly heated in the center.
06 - Allow to rest for 5 to 10 minutes before portioning and serving.
