Cheesy Potato Casserole

Cheesy Potato Casserole

INGREDIENTS:

2 pounds 32 ounces frozen shredded hash brown potatoes

2 cups 8 ounces shredded sharp cheddar cheese

1 cup sour cream

1 can 10.5 ounces condensed cream of chicken soup

1/2 cup 1 stick / 8 tablespoons unsalted butter, melted

1/2 cup whole milk

1/2 medium yellow onion very finely diced (about 1/2 cup)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 cups crushed cornflakes

2 tablespoons unsalted butter melted

1/4 teaspoon kosher salt

1/2 cup cooked crumbled bacon

1/2 cup diced ham

1/4 cup sliced green onions

1/2 cup shredded mozzarella or Monterey Jack

1 –2 tablespoons chopped fresh parsley or chives

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 1/2 cups chicken broth or vegetable broth

1/2 cup whole milk or half-and-half

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

DIRECTIONS:

Preheat your oven to 350°F (175°C). Place a rack in the center of the oven so the casserole bakes evenly.
Grease a 9×13-inch baking dish. Use a little butter or nonstick cooking spray. Glass or ceramic pans work best for even baking.
Thaw the hash browns. Spread the frozen shredded hash browns on a baking sheet while you prep everything else. You want them mostly thawed and not icy.
Pat them dry if needed. If they seem very wet, pat them with a clean kitchen towel or paper towels. Slightly dry potatoes give you a better textured cheesy potato bake.
Mix the wet ingredients. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, milk, melted butter (4 tablespoons of it), salt, pepper, garlic powder, and onion powder until smooth.
Stir in the onion and cheese. Add the finely diced onion and 1 1/2 cups of the shredded cheddar cheese. Stir until everything is evenly distributed.
Add the potatoes. Gently fold the thawed hash browns into the sauce mixture. Take your time so you don’t mash them—this keeps your oven baked cheesy potatoes nice and fluffy.
Add any optional mix-ins. Stir in crumbled bacon, diced ham, or a handful of green onions if you’re using them.
Taste and adjust. If you’re comfortable tasting the sauce at this stage (before adding egg—this recipe doesn’t use egg), taste a little and adjust salt and pepper as needed.
Transfer to the baking dish. Spread the cheesy potato mixture into your prepared 9×13 dish. Smooth the top gently with a spatula.
Sprinkle with remaining cheese. Scatter the remaining 1/2 cup shredded cheddar over the top for that cheesy golden crust.
Mix the topping. In a medium bowl, combine the crushed cornflakes, 2 tablespoons melted butter, and 1/4 teaspoon salt. Stir until the cereal is evenly coated …