Cheesy Hashbrown Casserole with a Crispy Topping

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch casserole dish with non-stick spray.

Mix the Casserole:

In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, cheddar cheese, melted butter, onion powder, garlic powder, salt, and pepper.

Stir until everything is evenly mixed.

Assemble the Dish:

Pour the hashbrown mixture into the prepared casserole dish and spread it out evenly.

Make the Topping:

In a small bowl, mix the crushed cornflakes with melted butter.

Sprinkle the mixture evenly over the top of the casserole.

Bake:

Bake for 45-50 minutes, or until the casserole is bubbly and golden brown on top.

Let it cool for a few minutes before serving.

Serving & Storage Tips:
✔ Serve warm as a side for breakfast, brunch, or dinner.
✔ Refrigerate leftovers in an airtight container for up to 4 days.
✔ Reheat in the oven at 350°F for 15-20 minutes or in the microwave.
✔ Freeze (before baking) for up to 3 months—thaw overnight in the fridge before baking.

Variations:
✅ Meaty Twist: Add **cooked bacon, ham

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