▢ 1 32-ounce package frozen diced hash browns, (or shredded potatoes) ▢ 2 cups sour cream ▢ 1 10.5-ounce can cream of chicken soup ▢ ½ cup unsalted butter melted ▢  2 cups shredded cheddar cheese ▢ 1 teaspoon salt ▢ 1 teaspoon onion powder optional ▢ 2-3 cups corn flakes crushed ▢ ¼ cup unsalted butter, melted

Instructions STEP - 1

Preheat the oven to 350°F. Place hash browns in a colander and let sit until fully thawed and drained.

STEP - 2

Meanwhile, in a large bowl, combine sour cream, soup, and ½ cup butter and mix well.

STEP - 3

Add cheese, salt, and onion powder and mix until well combined. Add potatoes to cheese mixture and stir until combined. Place in a lightly greased 9-x-13-inch baking dish.

STEP - 4

Combine cornflakes and the remaining ¼ cup melted butter in a large resealable plastic bag and shake until cereal is coated.

STEP - 5

Sprinkle buttered cornflakes over potatoes. Bake for 42–46 minutes. Serve warm.

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