Ingredients:
1 (10 ounce) cans cream of chicken soup
2 cups sour cream
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 green onions, chopped
2 cups cheddar cheese, shredded
1 (32 ounce) packages frozen hash brown potatoes
1/4 cup butter, melted
2 cups corn flakes, crushed
Directions:
Combine the soup, sour cream, salt, pepper, green onions, and cheese in a large bowl and mix well.
Add the potatoes and mix well.
Spoon into a greased 9×13-inch baking pan.
Top with a mixture of the butter and cornflakes.
Bake at 350F for 45 minutes or until bubbly around the edges.
Servings: 8
Time preparation: 10 min.
Time total: 55 min.