32 oz. frozen hash browns, thawed 1 can cream of chicken soup
1 8 oz. carton sour cream 12 oz. grated cheddar cheese
1/2 small onion, chopped 2 cups crushed corn flakes
1/2 cup butter, melted
Combine potatoes and next four ingredients. (I add a little Tony’s.) Pour into 9×12 baking dish. Top with crushed corn flakes & drizzle butter over all. Bake at 350° for 45 minutes. Serves 8-10.
For fun, try some of the new “flavors” of hash browns instead of plain. This is great to make ahead, then bake while you’re barbecuing—no fuss!