This is a tried and true success. If I need to send a casserole somewhere, or attending a potluck, there is ALWAYS a request for this recipe. I like making it because it's fast and easy to put together, and then just pop it in the oven. People LOVE it fresh, but on the rare occasion when there are leftovers, it's been said that it tastes even better reheated, which you don't hear often. Personally, I don't eat it, because you know, I have the whole aversion to onions thing....:) but everyone else seems to love it!
1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups crushed cornflakes cereal
1/4 cup melted butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
Bake covered in preheated oven for 40 minutes.