Prepare by spraying nonstick cooking spray into mini 5″ loaf pans for individual servings or into a 9″x13″ casserole dish for sharing.
In large bowl, mix frozen hash browns, sour cream, Rotel, spices, and cheese. Divide mixture into mini loaf pans.
Add cornflakes to a large gallon size bag or food processor. Crunch cornflakes into large crumb size pieces. If you do not have cornflakes, panko breadcrumbs are a good alternative. Combine cornflakes with melted butter and spread on top of hash brown mixture.
Cover loaf pans with plastic and aluminum foil. Store in freezer for up to two months.
Cook in Oven: Thaw overnight by placing pan in the refrigerator. Bake uncovered at 350F for 40-50 minutes.
