 | | Directions | | Preheat oven to 350 degrees F. Butter a 9x13-inch pan. Mix together sour cream, soup, half the melted butter and onion. Stir in hashbrowns and cheese. Sprinkle with crushed corn flakes. Drizzle with remaining melted butter. Bake for 1 hour. |
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Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 12
|  | | Ingredients | | - | | 12 ounces sour cream |
| - | | 10 ounces condensed cream of chicken soup |
| - | | 1/2 cup butter, melted (divided) |
| - | | 1/4 cup onion, chopped |
| - | | 1 package frozen hashbrowns, thawed (2 lb pkg) |
| - | | 2 cups shredded cheddar cheese |
| - | | 2 cups corn flakes, crushed |
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