- 375°
- Serves: 8
- Cook Time: 50 min
- 2 pounds frozen hash brown cubes
- 1/2 cup melted butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons minced onions
- 1 can cream of chicken soup
- 1 pint sour cream
- 2 cups grated mild cheddar cheese
- 2 cups crushed corn flakes
- 1/4 cup butter or spray corn flakes with Pam
Thaw potatoes. Potatoes: Combine in a bowl - hash browns, salt, pepper, onions, soup, sour cream and cheddar cheese. Melt butter and pour in bowl, add cornflakes and mix until cornflakes are covered with butter add more butter if needed. Spoon mix into a greased 9 x 13-inch pan and cover with cornflake mixture and bake.
Topping: Pour cornflakes into a bowl. Melt butter and pour it over the cornflakes. Mix Spread the cornflakes over the potatoes. Bake at 375° for 50 min.