Dolly Parton’s 5-Ingredient Casserole

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, and 1½ cups of the shredded cheddar cheese. Stir until everything is evenly mixed.
Spread the mixture evenly into the prepared baking dish, smoothing the top.
Sprinkle the remaining cheddar cheese over the casserole.
In a small bowl, mix the crushed cornflakes or potato chips with the melted butter until well coated. Sprinkle this mixture evenly over the top.
Bake for 30–35 minutes, or until the casserole is hot, bubbly, and golden brown on top. Allow it to rest for a few minutes before serving.

Add cooked bacon bits, diced ham, or shredded rotisserie chicken to make it a complete meal.
Swap cream of chicken soup for cream of mushroom or cream of celery for a different flavor profile.
Use a blend of cheeses such as Colby Jack or Monterey Jack for extra richness.

Make sure the hash browns are fully thawed and excess moisture is drained to prevent a watery casserole.
For extra crunch, add a handful of grated Parmesan to the topping mixture.
This casserole can be assembled ahead of time and refrigerated; simply bake when ready, adding a few extra minutes to the cooking time if chilled.