Preheat your smoker to 350°F. Make sure you’re using your preferred wood chips or pellets—hickory for that strong, smoky flavor or cherry for a sweet finish.

In a large mixing bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, and melted butter. Stir in the chopped onions, salt, and pepper. Add the frozen hashbrowns and mix until everything is well combined.

Grease your casserole dish lightly (you can use a bit of that melted butter). Pour the hashbrown mixture into the dish, spreading it out evenly.

In a smaller bowl, mix the crushed cornflakes or Ritz crackers with the remaining melted butter. Sprinkle this evenly over the top of the casserole. This is where all the crispy magic happens!

Place the casserole dish in the smoker. Close the lid and let it cook for about 45 minutes to an hour. Keep an eye on it towards the end—you want the top to turn a golden-brown color, and the casserole should be bubbling slightly.

Use a fork to test the middle of the casserole. If it’s heated all the way through and the top is crispy, you’re good to go!

Take the casserole out of the smoker and let it sit for a few minutes before serving. Trust me, letting it rest helps all those flavors settle and the casserole hold its shape. Serve warm for maximum gooey goodness.