32 oz frozen hash browns, thawed and squeezed dry (cubed or shredded)

16 oz can cream of chicken soup

1 1/2 cups sour cream

1 cup shredded mild cheddar cheese

1 medium yellow onion, finely chopped

1/2 cup unsalted butter, melted

1 1/2 tsp sea salt

1/2 tsp freshly ground black pepper

2 cups cornflakes cereal, crushed

1/2 cup butter, melted (for topping)

Chopped fresh parsley, for garnish

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Preheat the oven to 350°F (175°C).
In a large bowl, combine the thawed and well-squeezed hash browns, cream of chicken soup, sour cream, shredded cheddar cheese, chopped onion, melted butter, salt, and black pepper.
Stir until all ingredients are evenly mixed.
Grease a 9×13-inch baking dish and spread the hash brown mixture evenly inside.
In a separate bowl, crush the cornflakes into small pieces, keeping some texture.
Mix the crushed cornflakes with the melted butter until evenly coated.
Sprinkle the cornflake topping evenly over the casserole.
Bake uncovered for about 45 minutes, until hot, bubbly, and golden brown on top.
Remove from the oven and let rest for about 5 minutes.
Garnish with chopped fresh parsley before serving.

Always thaw and squeeze hash browns dry to avoid excess moisture.

Can be assembled a day ahead and baked when ready.

Use the oven to reheat leftovers for the crispiest topping.

Cheese and seasoning can be adjusted to taste.