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Ingredients
1 (10 3/4 oz) Can condensed cream of chicken soup, undiluted
1 (8 oz) Cup sour cream
3/4 Cup butter, melted & divided
3 Tablespoons dried, minced onion (I used fresh onion)
1/2 Teaspoon salt
1 (32 oz) Package frozen southern-style hash brown potatoes, thawed
2 1/2 Cups shredded cheddar cheese
2 1/2 Cups crushed cornflakes
Instructions
In a large bowl, combine soup, sour cream, 1/2 cup butter, onion and salt. Stir in cheese and hash brown potatoes, transfer to a greased 13� x 9� baking dish. Toss cornflakes and remaining butter, sprinkle over potato mixture, bake uncovered at 350F for 50 to 60 minutes or until heated through.