Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. In a large mixing bowl, whisk together cream of chicken soup, sour cream, softened cream cheese, and ranch dressing mix until smooth.
- Fold in 2 cups of freshly shredded sharp cheddar cheese and chopped green onions.
- Gently fold in the hash brown potatoes, ensuring every piece is coated with the creamy mixture. Pat fresh potatoes dry if using to prevent excess moisture.
- Transfer the mixture to the prepared baking dish, spreading evenly. Drizzle 1/2 cup melted butter over the top.
- In a separate bowl, combine crushed cornflakes with 1/4 cup melted butter and 1/2 cup additional cheddar cheese to create the topping.
- Cover with foil and bake for 30 minutes. Remove foil, add the cornflake topping, and bake an additional 15-20 minutes until golden brown and bubbling, with an internal temperature of 165°F.
Notes
Use freshly shredded cheese for optimal melting. Thaw frozen hash browns for 30 minutes to prevent a watery casserole. Store leftovers in the refrigerator for up to 4 days or freeze unbaked casserole for up to 3 months, adding 10 minutes to baking time if cooking from frozen. Reheat in a 325°F oven for 20 minutes for best texture.
