Hashbrown Casserole

Instructions

1. Prepare the oven
   Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
2. Mix the base ingredients
   In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1 1/2 cups of shredded cheddar cheese, 1/2 cup melted butter, diced onion, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
3. Transfer to baking dish
   Spread the hash brown mixture evenly in the prepared baking dish. Make sure the surface is level for even baking.
4. Prepare the topping
   In a small bowl, combine the crushed corn flakes with 2 tablespoons of melted butter. Toss until the corn flakes are evenly coated. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the hash brown mixture, then evenly distribute the buttered corn flake mixture on top.
5. Bake the casserole
   Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the casserole is hot and bubbly and the top is golden brown. The edges should be slightly crispy.
6. Rest and serve
   Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to cut into portions.