Ingredients:
– 1 (30 oz.) package of frozen shredded hashbrowns, thawed
– 1 cup of sour cream
– 1 (10.5 oz.) can of cream of chicken soup
– 2 cups of shredded cheddar cheese
– 1/2 cup of butter, melted
– 1/3 cup of chopped onion
– 1/2 teaspoon of ground black pepper
– 1/4 teaspoon of salt
– 1 cup of crushed cornflakes or bread crumbs
– 1/4 cup of butter, melted (for topping)
Directions:
1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
2. In a large mixing bowl, combine your thawed hashbrowns, sour cream, cream of chicken soup, shredded cheddar cheese, 1/2 cup melted butter, chopped onion, salt, and pepper. Stir everything together until it’s thoroughly mixed.
3. Transfer this mixture into the greased baking dish, spreading it out evenly.
4. In a separate bowl, mix the crushed cornflakes or bread crumbs with the additional 1/4 cup of melted butter. Sprinkle this topping over your hashbrown mixture.
5. Bake the casserole in the preheated oven for 45-50 minutes or until it’s bubbly and golden brown on top.
6. Let the casserole sit for about 5 minutes before serving to let it set and become the perfect consistency for slicing.

Variations & Tips:
– If you’re looking to add a little more protein to this dish, consider folding in some cooked and crumbled bacon or diced ham when mixing the casserole ingredients.
– For those with dietary restrictions, a can of cream of mushroom soup can easily substitute for cream of chicken, and there are many wonderful dairy-free cheese alternatives that melt beautifully in this recipe.
– Trying to get more veggies in? Stir in some drained, canned sweet corn or a cup of steamed broccoli florets for added texture and nutrition.
– If you’ve got picky eaters who turn their noses up at onion, you can skip it or replace it with a pinch of onion powder for a subtler flavor.