chillyfillmores
Emma Keys
▢1 (32-ounce) package frozen diced hash browns, (or shredded potatoes) ▢2 cups sour cream ▢1 (10.5-ounce) can cream of chicken soup ▢¾ cup unsalted butter, melted, divided ▢2 cups shredded cheddar cheese ▢1 teaspoon salt ▢1 teaspoon onion powder, optional ▢2-3 cups corn flakes, crushed
Ingredients
01
Preheat the oven to 350 degrees F. Lightly grease a 9-x-13-inch baking dish and set aside. Place hash browns in a colander and let sit until fully thawed and drained.
02
Meanwhile, in a large bowl, combine sour cream, soup, and ½ cup melted butter and mix well.
03
Add cheese, 1 teaspoon salt, and onion powder and mix until well combined.
04
Add potatoes to cheese mixture and stir until combined. Place in the prepared dish.
05
Combine cornflakes and remaining ¼ cup melted butter in a large resealable plastic bag and shake until cereal is coated. Sprinkle buttered cornflakes over potatoes. Bake for 42–46 minutes. Serve warm.