1 (30 oz) bag frozen hash brown potatoes

2 cups sour cream

1 (10.5 oz) can cream of chicken soup

2 cups shredded cheddar cheese

1/2 cup butter, melted (divided)

1/2 cup onion, finely chopped

1 tsp salt

1/2 tsp black pepper

2 cups cornflake crumbs or crushed crackers

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Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix sour cream, cream of chicken soup, cheddar cheese, 1/4 cup melted butter, onion, salt, and black pepper.
Fold in frozen hash brown potatoes until evenly coated.
Spread the mixture evenly into the prepared baking dish.
In a separate bowl, combine cornflake crumbs or crushed crackers with remaining melted butter.
Sprinkle the topping evenly over the potato mixture.
Bake uncovered for 45–55 minutes, until hot, bubbly, and golden brown on top.
Let rest for 5–10 minutes before serving.

Frozen hash browns do not need to be thawed.

Sharp cheddar gives the best flavor.

Add cooked bacon or diced ham for a heartier version.

Topping can be crisped under the broiler if needed.