2 lb. frozen hashbrown or cubed potatoes, (32 oz.)
1/2 yellow onion, chopped
2 cups shredded cheddar cheese
16 oz sour cream
1 can cream of chicken soup
2 sticks butter, melted separately
2 cups cornflake crumbs
Directions:
Preheat oven to 350 degrees F. Mix potatoes, onion, cheese, sour cream, soup and 1 stick melted butter in a large mixing bowl and spread evenly in a 9 x 13 cake pan.
Topping: Mix cornflake crumbs with second stick of melted butter. Sprinkle evenly over the top of the potato mixture.
Bake covered for 1 hour. Uncover and bake for 15-20 minutes more for the perfect topping!
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2 lb. frozen hashbrown or cubed potatoes, (32 oz.)
1/2 yellow onion, chopped
2 cups shredded cheddar cheese
16 oz sour cream
1 can cream of chicken soup
2 sticks butter, melted separately
2 cups cornflake crumbs
Directions:
Preheat oven to 350 degrees F. Mix potatoes, onion, cheese, sour cream, soup and 1 stick melted butter in a large mixing bowl and spread evenly in a 9 x 13 cake pan.
Topping: Mix cornflake crumbs with second stick of melted butter. Sprinkle evenly over the top of the potato mixture.
Bake covered for 1 hour. Uncover and bake for 15-20 minutes more for the perfect topping!
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