Preheat the oven to350 F. Add butter, sour cream, chicken cream soup, and all spices into a mixing bowl and stir until well combined.
To the same bowl add thawed hash brown potatoes and cheddar cheese and stir to combine.
Transfer the mixture to the greased 1 1/2 quart baking dish and top with shredded mozzarella.
In a small bowl prepare the topping: mix cornflake cereal with melted butter.
Top casserole with cornflakes and bake for 45 minutes. Enjoy!