Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole is a cherished relief meals this is deeply rooted in Midwestern culinary traditions. It’s an easy-to-make, crowd-pleasing dish that’s ideal for household gatherings, potlucks, or a comfy Sunday brunch. This warm, cheesy, and pleasing casserole pairs the acquainted texture of hashbrowns with a creamy, tacky sauce that is certain to impress. Whether you are reminiscing about a basic family recipe or making an attempt some thing new, this dish is certain to come to be a staple in your kitchen.

Ingredients

• 1 (30-ounce) bundle of frozen shredded hashbrowns, thawed
• 1 (10.5-ounce) can of condensed cream of fowl soup
• 2 cups of bitter cream
• 1/2 cup of unsalted butter, melted
• 1 small onion, finely chopped
• 2 cups of shredded cheddar cheese
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of garlic powder
• 1 cup of overwhelmed cornflakes
• 2 tablespoons of unsalted butter, melted (for topping)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
In a giant mixing bowl, mix the cream of poultry soup, bitter cream, half cup of melted butter, chopped onion, shredded cheddar cheese, salt, black pepper, and garlic powder. Mix till properly combined.
Add the thawed hashbrowns to the combination and gently fold till the hashbrowns are evenly coated.
Spread the hashbrown combination into the organized baking dish, smoothing the pinnacle with a spatula.
In a small bowl, combine the overwhelmed cornflakes with the two tablespoons of melted butter till the cornflakes are evenly coated.
Sprinkle the buttered cornflakes evenly over the pinnacle of the casserole.
Bake in the preheated oven for 45-55 minutes, or till the casserole is bubbly and the pinnacle is golden brown.
Remove from oven and let it relaxation for a few minutes earlier than serving.

Enjoy.

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