Ingredients:
1 (30 ounce) packages frozen hash brown potatoes, thawed
2 cups shredded cheddar cheese ( I use some more)
1 chopped onions
salt and pepper
1 -2 green chili peppers, finely chopped, seeds removed
2 cups sour cream
1 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1/2 cup butter or 1/2 cup margarine, melted, divided
2 cups corn flakes, lightly crushed
Directions:
Preheat oven to 350 F.
In a large bowl, combine the hash browns, cheese, onion, salt, pepper and chopped chilies.
In another bowl, combine the sour cream, soup and 1/4 cup of the butter.
Pour over potato mixture and mix gently to combine.
Transfer to a greased 3-qt. baking dish. Toss cornflakes and remaining butter; sprinkle over the top.
Bake, uncovered, for 45-55 minutes or until heated through.
Servings: 10-12
Time preparation: 15 min.
Time total: 65 min.