Ingredients:
2 (10 ounce) packages frozen hash brown potatoes
2 cups sour cream
1 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup melted butter
1 tablespoon salt
1 tablespoon onions, chopped
2 cups crushed corn flakes
1/4 cup melted butter
2 cups shredded cheddar cheese
Directions:
Thaw hash browns.
Combine sour cream, soup and 1/2 cup butter.
Add salt, onion and cheese; mix well.
Add potatoes.
Place mixture in a 13×9-inch baking dish.
Combine 1/4 cup melted butter and cornflakes.
Sprinkle on top of mixture.
Bake at 350F for 50-55 minutes, or until golden brown.
Servings: 6-12
Time preparation: 30 min.
Time total: 80 min.