INGREDIENTS
- 1/2 cup butter
- 2 cans cream of chicken soup
- 2 cups sour cream
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup chopped onions
- 32 oz package frozen shredded or cubed hash browns
- 3 cups coarsely crushed corn flakes
- 2 tablespoons melted butter
INSTRUCTIONS
Preheat the oven to 350º. Spray a 9×13 inch baking dish with nonstick cooking spray.
Melt the 1/2 cup butter in a large bowl. Add the cream of chicken soup, sour cream, cheese and onions and mix to combine. Stir in the hash browns. Spread into the prepared baking dish.
Sprinkle the corn flakes evenly on top of the potatoes. Drizzle the 2 tablespoons butter over the top.
Bake in the preheated oven. For shredded hash browns, bake about 30 minutes. For cubed hash browns, bake for 55-60 minutes.
