Ingredients
The following ingredients have 7 Servings
- 1 2lb. bag frozen cubed hash browns, thawed
- 10 Tbsp. salted butter (melted and divided)
- 1 10.5oz. can cream of chicken soup
- 2 cups sour cream
- 1/4 cup white onion (finely diced)
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 2 cups shredded cheddar cheese
- 3 cups cornflakes
- 1 tsp. fresh chopped parsley
Instruction
- Preheat oven to 350F and spray a 13 x 9" baking pan with non-stick cooking spray.
- In a large bowl, stir hash browns, 4 Tablespoons of the butter, cream of chicken soup, sour cream, onion, salt, black pepper, garlic powder, onion powder, and cheese until well combined.
- Pour mixture into prepared baking dish.
- In a medium sized bowl, light crush cornflakes and toss with the remaining 6 Tablespoons of butter.
- Sprinkle mixture evenly over the top of the potatoes.
- Bake for 40 to 45 or until golden brown.
- Top with parsley and serve hot
- ENJOY!.
