Ingredients
2 cups sour cream1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 teaspoon salt1/4 teaspoon pepper1 package (30 ounces) frozen shredded hash brown potatoes, thawed2 cups shredded cheddar cheese1 small onion, chopped2 cups crushed cornflakes1/4 cup butter, melted
Preparation
Preheat oven to 350°. In a large bowl, mix sour cream, condensed soup, salt and pepper; stir in potatoes, cheese and onion. Transfer to a greased 13x9-in. baking dish.
In a small bowl, mix crushed cornflakes and melted butter; sprinkle over potato mixture. Bake, uncovered, 50-60 minutes or until golden brown.
