Hash Brown Potato Casserole

Hash Brown Potato Casserole

1 (30 ounce) package frozen shredded hash brown potatoes, thawed

1 (8 ounce) carton sour cream

1/2 cup butter, melted

1 (10 3/4 ounce) can cream of chicken soup

1 onion, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 (8 ounce) package shredded cheddar cheese


2 cups crushed corn flakes

1/2 cup butter, melted

Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking dish with nonstick cooking spray. Place thawed hash brown potatoes in prepared dish. In a medium bowl, combine sour cream, melted butter, soup, chopped onion, salt, pepper, and cheese; stir until blended. Pour mixture over potatoes; mix slightly. 

For topping, mix crushed corn flakes with melted butter and layer over top of potato mixture. Bake in preheated oven for about 40 minutes.