Linda's Creamy Hashbrown Bake (The Ultimate Potluck MVP)

• 30 oz frozen hashbrowns, thawed
• 1 can cream of chicken soup
• 1 cup sour cream
• 2 cups cheddar cheese, shredded
• 1/2 cup onion, finely chopped
• 1/2 cup unsalted butter, melted
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups cornflakes, crushed

1. 1

   Preheat your oven to 350°F (175°C) and grab a 9x13 inch baking dish. Give it a good spray with cooking oil; you don't want those cheesy potatoes sticking to the bottom.

2. 2

   In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, 1 1/2 cups of the shredded cheddar cheese, chopped onion, 1/4 cup of the melted butter, salt, and pepper. Mix everything thoroughly until it's all happily combined. Don't be afraid to get in there with your hands if you need to; just make sure every potato gets some love.

3. 3

   Pour the mixture into your prepared baking dish, spreading it out evenly. Make sure it's packed down a bit so you don't have any dry spots that won't cook right.

4. 4

   In a separate small bowl, mix the crushed cornflakes with the remaining 1/4 cup of melted butter. This is going to be your glorious, crunchy topping. If you skip this step, you'll regret it – the crunch really makes the dish!

5. 5

   Sprinkle the buttered cornflake mixture evenly over the hashbrowns, then top with the remaining 1/2 cup of shredded cheddar cheese. You want a nice, even layer for that golden-brown finish.

6. 6

   Bake for 45-55 minutes, or until the top is beautifully golden brown and bubbly around the edges. You should see it puff up a bit, and the cheese will be gloriously melted. If it starts getting too brown too fast, cover it loosely with foil.

7. 7

   Let it rest for about 10 minutes before serving. This helps the casserole set up, so it doesn't fall apart when you scoop it out. Trust me, waiting is the hardest part, but it's worth it for clean slices.

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