32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream
1 1/2 cup grated cheddar cheese
1/2 cup melted butter
1/2 c chopped onion
2 cups finely crushed corn flakes
2 Tbsp butter/margarine melted
1. Grease 9 x 13 baking dish and preheat oven to 350
2. In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
3. Gently fold hash browns into mixture.
4. Pour mixture into pan
5. Combine crushed corn flakes and the 2 Tbs of melted butter and sprinkle on top of potato mixture.
6. Bake for 30 minutes.
If wanting to, you can use cubed potatoes instead of hash browns but you will need to
increase time to 55 minutes.