Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup sour cream3/4 cup butter, melted, divided3 tablespoons dried minced onion1/2 teaspoon salt1 package (32 ounces) frozen cubed hash brown potatoes, thawed2-1/2 cups shredded cheddar cheese2-1/2 cups crushed cornflakes
Preparation
In a large bowl, combine soup, sour cream, 1/2 cup butter, onion and salt. Stir in potatoes and cheese. Transfer to a greased 13-in. x 9-in. baking dish. Toss cornflakes and remaining butter; sprinkle over potatoes. Bake, uncovered, at 350° for 50-60 minutes or until heated through.
