A creamy, cheesy, and comforting hashbrown casserole that's better than the restaurant version. Perfect for brunches, holidays, or cozy dinners.

1 (20 oz) bag frozen shredded hashbrowns, thawed

1/2 cup melted butter

1 (10.5 oz) can condensed cream of mushroom soup (or cream of chicken)

1 cup sour cream

1/2 cup finely chopped onion

2 cups shredded cheddar cheese

1/2 teaspoon garlic powder

Salt and pepper to taste

Optional topping: 1 cup crushed cornflakes mixed with 2 tablespoons melted butter

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Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, mix together the thawed hashbrowns, melted butter, condensed soup, sour cream, chopped onion, shredded cheddar cheese, garlic powder, salt, and pepper until fully combined.
Spread the mixture evenly into the prepared baking dish.
If using the topping, mix the crushed cornflakes with 2 tablespoons melted butter and sprinkle over the casserole.
Bake uncovered for 45 to 50 minutes, until the edges are bubbly and the top is golden brown.
Remove from oven and let rest for 5 minutes before serving.

Use cream of chicken soup for a richer flavor.

Add cooked bacon or diced ham for extra protein.

Stir in green chilies or cayenne for a spicy twist.

Swap cheddar for Monterey Jack or pepper jack for a different flavor profile.

Can be made ahead and refrigerated before baking.

Leftovers reheat well and can be frozen up to 2 months.