Cheesy Hashbrown Cornflake Bake (Print Version)
# Ingredients:
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01 -
900 grams frozen hash brown potatoes, thawed
02 -
200 grams shredded Cheddar cheese
03 -
300 grams condensed cream of chicken soup
04 -
225 grams sour cream
05 -
170 grams butter, melted, divided
06 -
80 grams onion, chopped
07 -
1 teaspoon salt
08 -
0.25 teaspoon ground black pepper
09 -
80 grams crushed cornflakes
# Instructions:
01 -
Preheat oven to 175°C and prepare all ingredients.
02 -
In a large mixing bowl, combine thawed hash brown potatoes, shredded Cheddar cheese, condensed cream of chicken soup, sour cream, 115 grams of melted butter, chopped onion, salt, and ground black pepper. Mix thoroughly until well incorporated.
03 -
Spread the mixture evenly into a 3-litre casserole dish, smoothing the surface with a spatula.
04 -
In a saucepan over medium heat, stir the remaining 55 grams melted butter with the crushed cornflakes until the flakes are evenly coated.
05 -
Distribute the buttered cornflakes evenly over the top of the potato mixture in the casserole dish.
06 -
Cover the casserole and bake in the preheated oven for 40 minutes, or until heated through and the topping is golden and crisp.
07 -
Remove the casserole from the oven. Allow it to cool for several minutes before serving.
# Notes:
01 -
For enhanced flavor, combine a blend of mild and mature Cheddar cheeses.