Ingredients
1 bag of frozen hash brown potatoes (2 lbs)
2 cups shredded cheddar cheese
½ cup melted butter
1 ½ tsp salt
1 small onion (chopped)
1 can 10 ¾ oz cream soup (cream of chicken or cream of mushroom work very well)
1 cup sour cream
2 cups crushed Corn Flakes
¼ cup melted butter
Preparation
As mentioned above, thaw hash browns (or use refrigerator style hash browns).
In a large bowl, mix together hash browns, cheddar cheese, ½ 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 on clean up. Pour mixture from bowl into pan and spread evenly with a spoon. Do not pack down tightly.
In a small bowl, mix together Corn Flakes and ¼ 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.
