Hashbrown Potato Casserole

By natcat

Ingredients

• 32oz pkg frozen hashbrown potatoes, thawed
• 1 stick butter, melted
• 1/2 small onion, chopped
• 1 can cream of chicken soup
• 8 oz sour cream
• 1 tsp salt
• 1 cup shredded cheddar (or grated American) cheese
• 2 cups corn flakes, crushed
• 1/2 to 1 additional stick butter, melted

Preparation

Step 1

Combine hashbrowns, 1 stick melted butter, onion, soup, sour cream, and cheese. Stir well. Spoon into 2-1/2 quart casserole. Top with corn flake crumbs. Drizzle with additional melted butter. Bake at 350 degrees for 30-45 minutes.