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Hashbrown Casserole

Cindy Cooprider's recipe

Ingredients

  • 32 oz. frozen hashbrowns or 4.5 cups
  • 1/2 c. white onion, chopped
  • 1 can cream of chicken (or mushroom)
  • 16 oz. sour cream (or 1 pkg. cream cheese)
  • 2 c. cheddar cheese, grated
  • salt and pepper to taste
  • 1 c. butter, melted
  • 2 c. corn flakes, crushed

Directions

  1. Defrost hashbrowns. Combine all ingredients except corn flakes and butter. Place mixture in a 3 qt. buttered casserole dish. Combine corn flakes with melted butter and spread across top of casserole. Bake at 350° for 1 hour.