- 20 oz diced hashbrowns
- 10.75 oz can cream of chicken soup
- 2 cups shredded cheddar cheese
- 3/4 cup sour cream
- 1/4 cup chopped onion
- 1/4 cup melted butter
- 1 1/2 cups cornflakes, coarsely crushed
- 2 tbsp melted butter
Heat oven to 350 degrees. Spray a 2 quart casserols dish. Combine first 6 ingredients, pour into dish.
In a small bowl combine last 2 ingredients and spread over potato mixture. Bake 45 minutes.