Ingredients

The following ingredients have 12 Servings
  • 6 Tablespoons butter (divided)
  • 3/4 cup onion (diced)
  • 2 cloves garlic (minced)
  • 1 30 ounce bag of frozen, shredded hash brown potatoes, thawed -or- 12 small potatoes parboiled and shredded
  • 1 10.5 ounce can condensed cream of chicken soup
  • 1 cup sour cream (or plain greek yogurt)
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 cups sharp cheddar cheese (shredded and firmly packed, divided)
  • 1 1/2 cup crushed cornflake cereal or panko bread crumbs

Instruction

  • Preheat oven to 350 degrees. In a medium sized skillet, add 2 Tablespoons butter and sauté until the onions are translucent. Add the garlic and cook until fragrant. Remove from heat and set aside.
  • In a large bowl, mix together the cooked onions, garlic, hash browns, condensed soup, sour cream, parmesan cheese, salt, pepper, and 1 1/2 cups cheddar cheese.
  • Spread into a 9x13 inch baking pan. Top with remaining 1/2 cup cheddar cheese.
  • Melt the remaining 4 Tablespoons of butter and mix with the crushed cornflake crumbs. Sprinkle evenly over the top of the casserole.
  • Bake for 50-60 minutes or until cooked throughout and bubbly.