- 1 bag Frozen/Shredded hashbrowns
- 2 cans Cream O' Chicken Soup
- 2 cups Sour Cream
- 1 cup grated cheddar cheese
- 1/2 cup butter, melted
- 1/2 cup chopped onion
- 2 cups crushed cornflakes
- 2 Tbsp. butter, melted
Preheat oven to 350 degrees. Grease 9X13" pan.
Combine soup, sour cream, cheese, 1/2 cup melted butter and onion into a large bowl. Gently blend in potatoes.
Combine cornflakes and 2 Tbsp. butter in smaller bowl. Sprinkle on top of potato mixture.
Bake for 30 minutes.