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Ingredients
- 2 lbs frozen Hashbrowns, thawed
- 1 can cream of chicken soup
- 2 cups grated sharp cheddar
- 8 oz sour cream
- 1.5 sticks butter, melted
- 1/2 medium onion, chopped fine
- Salt, pepper, herbs to taste (thyme rosemary)
- 2 cups corn flakes
Preparation
Step 1
Mix all ingredients in a large bowl except corn flakes and ¼ cup of butter. Pour mix into a greased 13 x 9 casserole. Crush corn flakes and mix with the ¼ cup butter, and spread over casserole. Bake at 350 for 55 minutes