Cheesy Hashbrown Casserole

By Pagingdrstarling

Ingredients

• Topping:
• 12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns
• 2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)
• 2 cups sour cream (light is fine)
• 1 cup grated cheddar cheese
• 1/2 cup butter, melted
• 1/3 cup chopped onions
• 2 cups crushed corn flakes
• 2 Tbsp butter, melted

Details

Servings 4
Adapted from subeeskitchen.com

Preparation

Step 1

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9×13 inch baking dish (or put frozen hashbrowns into the baking dish). Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Make at 350 degrees for 30 to 40