Ingredients
12
12 servings
- •1 (30 ounce) package frozen hash brown potatoes
- •2 cups shredded Cheddar cheese
- •1 (16 ounce) container sour cream
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •1 cup butter, divided
- •1 onion, chopped
- •3 cups crushed corn flakes
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
- Pour hash browns into the prepared dish; set aside. Combine cheese, sour cream, and condensed soup in a large bowl; set aside.
- Melt 1/2 cup butter in a large skillet over medium heat; sauté onion in hot butter for 5 minutes. Add to cheese mixture and mix until combined. Spread over hash browns in the dish. Sprinkle with cornflakes.
- Melt remaining 1/2 cup butter in the skillet over medium heat and pour over cornflakes.
- Bake in the preheated oven for 1 hour.
Nutritional Facts
Per 12 servings
- Calories: 400
- Carbohydrate: 23g
- Fat: 36g
- Fiber: 1g
- Protein: 9g
- Sugar: 2g
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