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Ingredients

1 stick salted butter, divided 1 small onion, diced 3 cloves garlic, minced 2 (10.75 ounce) cans condensed cream of chicken soup 1 (16 ounce) container sour cream 1 teaspoon ground black pepper 1 (2 pound) package frozen hash brown potatoes, thawed 3 cups shredded Cheddar cheese 1 ½ cups crushed cornflakes, or to taste

Nutrition Info

372.2 calories carbohydrate: 19.8 g cholesterol: 70.7 mg fat: 32.5 g fiber: 1.3 g protein: 11.2 g saturatedFat: 18.4 g servingSize: - sodium: 607.1 mg sugar: 0.7 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Melt 4 tablespoons butter in a skillet over medium heat. Add onion and cook until starting to brown, 3 to 5 minutes. Add garlic and cook for 2 minutes more.
Transfer mixture to a large bowl, add cans of soup, sour cream, and pepper. Mix to combine. Stir in hash browns and 2 1/2 cups Cheddar cheese until combined. Place in a 9x13-inch casserole dish and top with remaining cheese.
Melt remaining 4 tablespoons butter and combine with cornflakes. Place on top of casserole.
Bake in the preheated oven until bubbly around the edges and cornflakes are lightly browned, about 45 minutes.

1 9x13-inch casserole

A cheesy potluck favorite with a crispy cornflake crust.