Ingredients
1 pkg (bag) frozen hash brown potatoes (2 lbs)—I used the 26 or 32 oz bag because I like the potatoes to be more creamy
2 c shredded cheddar cheese
1/2 c melted butter (Real Butter not margarine)
1 1/2 tsp tsp salt
1 sm onion (chopped)
1 can 10 ¾ oz cream soup (cream of chicken or cream of mushroom work very well)
1 c sour cream
2 c crushed corn flakes
1/4 c cup melted butter
Directions
1.Thaw hash browns (or use refrigerator style hash browns).
2.In a large bowl, mix together hash browns, cheddar cheese, ½ cup melted butter, salt, onion, soup, and sour cream. Stir until evenly mixed.
3.Spray a 9 x 11 or 9 x 13 inch pan or casserole dish with Pam or lightly grease the dish.
4.Pour mixture from bowl into pan and spread evenly with a spoon.
5.In a small bowl, mix together Corn Flakes and ¼ cup melted butter. Mix together and spread on top of casserole.
6.Bake at 350 degrees F for 45 minutes without a lid.
