Ingredients:
1 lb frozen hash browns, thawed
1 cup (8 oz) sharp cheddar, shredded
1 cup sour cream
1/2 can cream of chicken soup
1/3 cup onion, chopped
1/3 cup butter, melted and divided
1/4 tsp salt
1/8 tsp pepper
1 cup cornflakes crushed
Directions:
Preheat oven to 350°. Blend potatoes, cheese, sour cream,soup, onions, salt and pepper, and half the butter. Turn into a buttered,shallow 1 1/2-quart baking dish (or 9 x 13 cake pan).Mix remaining butter and cornflake crumbs. Sprinke over potatomixture. Bake 40-45 minutes - or until hot & bubbly. Let stand 10minutes before serving.
Serves 4-6