Hash Brown Potato Casserole
|Shredded american cheese/Cheddar cheese||8 Ounce|
|Canned condensed cream of chicken soup||10 3⁄4 Ounce|
|Dairy sour cream||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Frozen loose pack hash brown potatoes||32 Ounce (1 Package, Thawed)|
|Crushed cornflakes||1 Cup (16 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Grease a 13x9x2-inch baking dish; set aside.
In a large mixing bowl combine shredded cheese, chicken soup, sour cream, chopped onion, the 1/4 cup melted butter or margarine, salt, and pepper.
Fold in thawed hash brown potatoes.
Turn the potato-cheese mixture into prepared baking dish.
Toss together the cornflakes and 1 tablespoon melted butter or margarine; sprinkle over potato mixture.
Bake in a 350Â° oven about 1 hour or till casserole is golden and potatoes are tender.