Ingredients
- 1 package (30 oz.) frozen shredded hash brown potatoes, thawed
- 2 cups (8 oz.) shredded cheddar cheese
- 1/2 cup chopped onion
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1-1/2 cups sour cream
- 1 can (10-3/4 oz) cream of chicken soup, undiluted
- 1-1/2 cups cornflakes, lightly crushed
- 1 Tbsp. butter or stick margarine, melted
- 1 Tbsp. minced fresh parsley
Directions
In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream and soup. Pour over potato mixture and mix gently to combine.
Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 350 degrees F for 45 to 55 minutes or until heated through. Sprinkle with parsley
By Connie from Cotter, AR
Related: 
Hash Browns Recipes
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