| Prep time: | 15 Min |
| Cook time: | 1 Hr 10 Min |
| Ready in: | 1 Hr 25 Min |
| SERVINGS: |
| Original yield: 6 servings |
INGREDIENTS
* 1 (30 ounce) package frozen hash brown potatoes
* 2 cups shredded Cheddar cheese
* 1 (16 ounce) container sour cream
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 onion, chopped
* 1 cup butter
* 3 cups crushed corn flakes
DIRECTIONS
* Preheat oven to 425 degrees F (220 degrees C).
* Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
* In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
* Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
* Bake at 425 degrees F (220 degrees C) for 1 hour.
