1-Preheat your oven to 350°F and grease a 9×13-inch baking dish. If using frozen hash browns, let them thaw a bit and squeeze out any extra water to keep your cheesy potato casserole from getting too soggy.

2-In a large bowl, mix 2 cups sour cream, 1 (10.5-ounce) can cream of chicken soup, 2 cups shredded cheddar cheese, and 1/2 cup melted unsalted butter until smooth. This creates the creamy sauce that makes the dish so comforting.

3-Fold in the hash browns and 1 teaspoon onion powder or diced onions until everything is evenly coated. Adjust the seasoning with 1 teaspoon salt to taste before moving on.

4-Spread the mixture into your prepared dish. For the topping, mix 2 to 3 cups crushed corn flakes with the remaining 1/4 cup melted butter and sprinkle it over the top for that crunchy layer.

5-Bake for 25 35 minutes until the center bubbles and the top turns golden. Let it rest for a few minutes after baking to set the sauce.