Ingredients

The following ingredients have 7 Servings
  • 1 bag(s) frozen hash brown potatoes (2 lbs)
  • 2 cup(s) shredded cheddar cheese
  • 1/2 cup(s) melted butter
  • 1 1/2 teaspoon(s) salt
  • 1 small onion (chopped)
  • 1 can(s) cream of chicken or cream of mushroom soup, 10.75 oz.
  • 1 cup(s) sour cream
  • 2 cup(s) crushed Corn Flakes
  • 1/4 cup(s) melted butter

Instruction

  • As mentioned above, thaw hash browns (or use refrigerator style hash browns).
  • In a large bowl, mix together hash browns, cheddar cheese, 1/2 cup melted butter, salt, onion, soup, and sour cream. Stir until evenly mixed.
  • Spray a 9 x 11 or 9 x 13-inch pan or casserole dish with Pam or lightly grease the dish. This helps with clean up.
  • Pour mixture from the bowl into the pan and spread evenly with a spoon. Do not pack down tightly.
  • In a small bowl, mix together Corn Flakes and 1/4 cup melted butter. Mix together and spread on top of casserole.
  • Bake at 350 degrees F for 45 minutes without a lid. The top should be lightly browned when done.