▢1 (32-ounce) package frozen diced hash browns, (or shredded potatoes) ▢2 cups sour cream ▢1 (10.5-ounce) can cream of chicken soup ▢½ cup unsalted butter, melted ▢2 cups shredded cheddar cheese ▢1 teaspoon salt ▢1 teaspoon onion powder, optional ▢2-3 cups corn flakes, crushed ▢¼ cup unsalted butter, melted
Preheat the oven to 350°F. Place 1 (32-ounce) package hash browns in a colander and let sit until fully thawed and drained.
Meanwhile, in a large bowl, combine 2 cups sour cream, 1 (10.5-ounce) can cream of chicken soup, and ½ cup melted butter and mix well.
Add 2 cups shredded cheese, 1 teaspoon salt, and 1 teaspoon onion powder and mix until well combined.
Add potatoes to cheese mixture and stir until combined. Place in a lightly greased 9-x-13-inch baking dish.
Combine 2-3 cups cornflakes and the remaining ¼ cup melted butter in a large resealable plastic bag and shake until cereal is coated. Sprinkle buttered cornflakes over potatoes. Bake for 42–46 minutes. Serve warm.