1 package (2 pounds) frozen hash brown potatoes (Southern style)
3/4 cup butter; melted (divided 1/2 and 1/4 cup)
1 pint dairy sour cream
1 can (10 1/2 oz.) condensed cream of chicken soup
1/2 cup chopped onion
2 cups shredded cheddar cheese
1 tsp. salt
1/2 tsp. pepper
1 cup corn flake crumbs (you can buy them that way)
1. Combine potatoes & 1/2 cup melted butter in large bowl. Stir in sour cream, soup, onion, cheese, salt & pepper. Place in greased 9x13 baking dish.
2. Combine corn flake crumbs and 1/4 cup melted butter. Sprinkle over top of casserole.
3. Cover with foil. Bake at 350 degrees for 20 minutes. Uncover and continue baking 20 minutes.
Note: May be made in advance & refrigerated. If so, add 10 minutes to total baking time.
|submitted by Linda Morrow, Linda took piano lessons as a child, sang in every choir but the boys choir, and played in 2 handbell choirs (which she describes as an awesome experience). She directed a church childrens and high school choir. She says that enough time has passed that she looks back on that fondly now.