Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes, thawed2 cups shredded cheddar cheese1/4 cup chopped onion1 teaspoon salt1/2 teaspoon pepper2 cups sour cream1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup butter, melted, divided2 cups cornflakes, lightly crushed
Preparation
In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream, soup and 1/4 cup butter. Pour over potato mixture and mix gently to combine. Transfer to a greased 3-qt. baking dish. Toss cornflakes and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 45-55 minutes or until heated through.
