1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
½ cup melted butter
½ cup chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
Topping:
1 cup crushed cornflakes
½ cup melted butter
Recipe
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish (greased/sprayed). Sprinkle on top. Drizzle butter over the cornflakes.
Step 3
Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours. (I checked at 45 min and cooked 15 more min)