Hashbrown Casserole

By Little

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