In our house, we call this ‘Grandma’s Golden Gratin.’ It’s been passed down for generations, and everyone asks for seconds!

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, shredded cheddar cheese, melted butter, and chopped onion. Mix until well combined.

Season the mixture with salt and pepper to taste.

Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.

If using the cornflake topping, mix the crushed cornflakes with the additional melted butter and sprinkle over the top of the casserole.

Bake in the preheated oven for 45 minutes to 1 hour, or until the casserole is bubbly and golden brown on top.

Allow to cool slightly before serving.

For a different twist, consider adding cooked bacon or ham for extra flavor. You can also mix in some chopped bell peppers or jalapeños for a bit of heat. If you’re looking for a vegetarian version, substitute the cream of chicken soup with cream of mushroom soup. For a gluten-free option, ensure that your soup and cornflakes are certified gluten-free. Feel free to experiment with different types of cheese, such as Monterey Jack or Pepper Jack, to suit your taste preferences.