Ingredients

The following ingredients have 4 Servings
  • 30 ounces frozen diced hash browns (thawed)
  • 5 Tablespoons salted butter (divided)
  • 1 small onion (diced)
  • 10.5 ounces condensed cream of chicken soup
  • ½ cup heavy cream
  • 1 cup cheddar cheese (shredded)
  • 1 teaspoon ground mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups corn flakes cereal (crushed)

Instruction

  • Thaw bag of hash browns.
  • Preheat the oven to 350 degrees F and lightly grease a 9 x 13-inch baking dish.
  • Melt 2 Tablespoons of butter in a small skillet over medium heat.
  • Add the onion. Sauté for 3-5 minutes until translucent and fork tender.
  • Transfer onion to a bowl with the thawed hash browns, soup, cream, shredded cheese, dry mustard powder, garlic powder, salt, and black pepper and stir.
  • Transfer potatoes to 9x13 dish and spread in an even layer.
  • Melt the remaining 3 Tablespoons butter. Mix with the corn flakes cereal and sprinkle on top of the potatoes in an even layer.
  • Bake for 30-40 minutes or until golden brown and bubbly.
  • Best when served warm.