Cheesy Hash Brown Potatoes with Corn Flakes

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Ingredients

• 2 lbs. frozen hash browns, thawed
• 3/4 cup (1 1/2 sticks) butter, melted and divided
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1/2 cup chopped onion or green onion (Jane Ann substituted dried minced onion)
• 1 (10 3/4-ounce) can cream of chicken soup (or substitute cream of celery soup)
• 1 pint (2 cups) sour cream (regular or light)
• 2 cups shredded sharp cheddar cheese
• 2 cups crushed corn flakes

Instructions

1. Preheat oven to 350 degrees.
2. Grease or spray a 9×13″ pan or baking dish; set aside.
3. In a large bowl, combine thawed hash browns with 1/2 cup of the melted butter, pepper, salt, and chopped onion, blending well.
4. Add in the soup and sour cream, then the cheddar cheese, mixing everything well.
5. Spread mixture evenly into a 9×13″ baking dish.
6. Mix remaining 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole.
7. Bake at 350 degrees, uncovered, for 50 to 60 minutes. Serve hot.