Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking pan with a non-stick cooking spray.
In a large bowl, stir together the sour cream, cream of chicken soup and half of the melted butter until well combined.
Stir in the hash browns, cheese, salt and pepper and mix until well combined.
Pour the mixture into the 9X13 pan and top with the cornflakes.
Pour the remaining melted butter on top of the casserole.
Bake for 45-50 minutes until the top of the casserole is golden brown and the potatoes are tender.
Let the casserole sit for 10-15 and then it’s ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. You can use shredded hash browns instead of diced for this recipe if you prefer. This recipe can be made ahead. Make the casserole as detailed but do not add the cornflake topping. Cover and refrigerate for up to 24 hours. When baking, add the cornflake topping and bake per the recipe.