Ingredients

The following ingredients have 4 Servings
  • 1 30- ounce bag frozen Southern-style hash brown diced potatoes (you can use shredded hash browns if you prefer)
  • 8 tablespoons butter (divided)
  • 1 small yellow onion (diced)
  • 1 pint sour cream
  • 1 15- ounce can cream of chicken soup (I used organic)
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 cups shredded Cache Valley Cheese (Colby & Monterey Jack Blend or cheddar)
  • 2 cups corn flakes

Instruction

  • Thaw the hash browns completely and set aside.
  • Preheat the oven to 350°F.
  • Melt 1 tablespoon butter in a large non-stick skillet over medium heat. Add the onion and a pinch of kosher salt and cook for 3-5 minutes or until the onion is just soft. Don't let the onion get browned or crispy.
  • While the onion is cooking, melt the rest of the butter in a medium size bowl and set aside.
  • In a large mixing bowl whisk together the sour cream and cream of chicken soup with 5 tablespoons of the melted butter and the kosher salt and black pepper. Add the thawed potatoes and the cooked onion and stir to combine, then add the shredded cheese until mixed well. Transfer the mixture to 11x13-inch baking dish and top with more cheese if desired.
  • Add the cornflakes to the remaining melted butter and toss lightly to coat. Spread evenly over the potato mixture. Bake for 1 hour 30 minutes. Check the casserole at about 1 hour 10 minutes and if the corn flakes are getting too browned, tent the pan with aluminum foil.
  • Rest for 5 minutes before serving. This casserole is great for serving hot or warm.