Ingredients
- 2 pounds frozen, diced hash browns thawed
- 1/2 cup unsalted butter melted
- 1 can condensed cream of chicken soup 10.75 ounces
- 2 cups sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- 2 cups corn flakes lightly crushed
- 2 tablespoons unsalted butter melted for topping
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the thawed hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, salt, pepper, and cheddar cheese. Stir until well mixed.
- Transfer the potato mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, mix the crushed corn flakes with 2 tablespoons of melted butter, then sprinkle the mixture over the top of the potatoes.
- Bake in the preheated oven for 45-50 minutes, or until the casserole is heated through and the topping is golden brown.
