1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.

2: Thaw and Prepare Hashbrowns

If using frozen hashbrowns, ensure they are completely thawed. Spread them out on a clean kitchen towel or paper towels and pat them dry to remove excess moisture. This prevents a soggy casserole.

3: Mix the Wet Ingredients

In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, diced onion, salt, pepper, garlic powder, and paprika. Stir well until all ingredients are fully incorporated into a smooth mixture.

4: Add the Cheese and Hashbrowns

Gently fold in 1 ½ cups of shredded cheddar cheese (reserve the remaining ½ cup for topping) and the thawed hashbrowns. Mix until the potatoes are evenly coated with the creamy mixture. If adding extras like bell peppers, cooked sausage, or green onions, stir them in at this stage.

5: Assemble the Casserole

Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.

6: Prepare the Crunchy Topping (Optional)

For an extra crispy topping, mix the crushed cornflakes (or panko breadcrumbs) with melted butter in a small bowl. Sprinkle this evenly over the top of the casserole for added crunch and texture.

7: Bake the Casserole

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and bubbling.

8: Let It Rest Before Serving

Once baked, remove the casserole from the oven and let it sit for 5-10 minutes before serving. This helps the dish set and makes it easier to slice and serve.