Combine: Fold in the thawed hashbrowns and 1.5 cups of the shredded cheese, ensuring the potatoes are thoroughly coated in the creamy mixture.
Assemble: Spread the mixture evenly into the prepared baking dish. Top with the remaining shredded cheese.
Add Crunch (Optional): If using the cornflake topping, sprinkle it evenly over the cheese layer.
Bake: Place in the oven and bake for 45–55 minutes, or until the casserole is bubbling at the edges and the top is a deep, golden brown.
Rest: Let the casserole sit for 5–10 minutes before slicing to allow the cheese to set.
Variations
Meat Lover’s: Stir in 1 cup of cooked, crumbled bacon or diced ham before baking for added protein and saltiness.
Spicy Tex-Mex: Use “Mexican Blend” cheese and add a small can of diced green chiles and a pinch of cumin to the base.
Vegetarian: Swap the cream of chicken soup for cream of mushroom or cream of celery soup.
Serving and Storage
Service: Serve warm as a standalone breakfast or as a side dish to grilled meats. It pairs exceptionally well with fresh fruit or a light green salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave, or place the entire dish back in the oven at 350°F until heated through to restore the crispiness of the edges.
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