Ingredients
2lbsfrozen cubed hash browns,thawed
10tbspbutter,melted, divided use
10½ozcream of chicken soup
2cupssour cream
⅓cuponion,finely diced
¾tspsalt
½tsppepper
½tspgarlic powder
½tsponion powder
2cupscheddar cheese,shredded
3cupscornflakes,lightly crushed
cooking spray
1tbspchopped parsley,optional
Preparation
Preheat the oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
Place the hash browns, 4 tablespoons of butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder, and cheddar cheese in a bowl. Stir to combine.
Spoon the hash brown mixture into the prepared pan.
Place the cornflakes in a bowl and add the remaining 6 tablespoons of butter. Toss to coat.
Sprinkle the cornflake mixture over the potato layer.
Bake for 40 to 45 minutes or until top is golden brown. Sprinkle with parsley if desired, then serve.
