Ingredients:

  • 30 oz frozen shredded hash browns, thawed and patted dry
  • 2 cups sharp cheddar cheese, freshly grated
  • 0.5 cup yellow onion, finely diced
  • 10.5 oz condensed cream of mushroom soup
  • 1 cup full-fat sour cream
  • 0.5 cup unsalted butter, melted
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups cornflakes, crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together 0.5 cup melted butter, sour cream, condensed mushroom soup, diced onions, smoked paprika, salt, and pepper until a smooth emulsion forms.
  3. Gently fold the thawed hash browns and 1.5 cups of the shredded cheddar cheese into the creamy base until the potatoes are evenly coated.
  4. Spread the potato mixture into the prepared baking dish in an even layer. Top with the remaining 0.5 cup of cheddar cheese.
  5. In a separate small bowl, toss the crushed cornflakes with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.
  6. Bake for 45 minutes until the edges are bubbling and the cornflake topping has reached a deep golden brown color.