Ingredients
- 1 30-ounce package frozen shredded hash brown potatoes thawed
- 1 16-ounce container sour cream
- 1 10.5-ounce can cream of chicken soup
- 2 1/4 cups shredded cheddar cheese divided
- 5 tablespoons butter melted, divided
- 2/3 cup finely chopped onion
- 1 teaspoon salt
- 3/4 teaspoon dried parsley
- 3/4 teaspoon garlic powder
- 2 cups crushed corn flakes
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the thawed hash browns, sour cream, cream of chicken soup, 1 1/4 cups of shredded cheddar cheese, 3 tablespoons of melted butter, the chopped onion, salt, dried parsley, and garlic powder. Stir until evenly mixed.
- Spread the mixture evenly in the prepared dish.
- In a small bowl, mix the crushed corn flakes with the remaining 1 cup of cheese and the remaining 2 tablespoons of melted butter. Sprinkle evenly over the casserole.
- Bake for 45 minutes, until the casserole is bubbly and the topping is golden brown. Let cool for 5 minutes before serving.