كسرولة هاش براون

Position a rack in the center of the oven and preheat to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.

Tip the thawed hash browns into a colander and press out excess moisture, then spread them on a clean towel and pat dry. This is the single most important step for a creamy, not watery, casserole.

In a large bowl, whisk together the cream of chicken soup, sour cream, 1/2 cup melted butter, diced onion, salt, black pepper, and garlic powder until smooth. Stir in the shredded cheddar, holding back a small handful if you like extra cheese on top.

Add the dried hash browns and fold gently with a spatula until every shred is coated in the cheesy sauce. The mixture should look thick and scoopable.

Transfer the mixture to the prepared baking dish and spread it into an even layer, smoothing the top with the back of the spatula.

In a small bowl, toss the crushed corn flakes with the 2 tablespoons melted butter until evenly coated, then scatter them over the casserole in a single even layer.

Bake, uncovered, for 45 to 50 minutes, until the edges are bubbling and the corn flake top is deep golden brown. If the topping browns too fast, tent loosely with foil for the final 10 minutes.

Let the casserole rest for 10 minutes so the sauce thickens and sets. Serve warm, scooped into squares.