Hashbrown Casserole
https://www.the-girl-who-ate-everything.com/funeral-potatoes/#recipe
- 26 oz Frozen shredded hashbrowns, thawed
- 16 oz Sour cream
- 1 Can Cream of chicken soup
- 1 Stick of melted butter
- 2 c Shredded cheddar cheese
Topping
- 3 c Cornflakes
- 4 tbsp Melted butter
- Salt
- Onion powder
In a 13x9 inch pan, mix sour cream, soup and butter. Stir in cheese and hashbrowns. Cover with foil. Bake at 350 for 45 minutes. Remove from oven and stir.
Add cornflakes to a ziploc bag. Crush coarsely with rolling pin. Add melted butter to bag and shake. Sprinkle over top of potatoes. Then sprinkle salt and onion powder over the top. Return to oven uncovered for 10 minutes to brown the top.
Let sit at least 15 minutes before serving.