Ingredients
- 1 bag of Southern-style hashbrown potatoes, thawed
- 2 cups sour cream
- 1/4 cup dried minced onion *or use 1/2 of fresh onion, minced
- 2 cups shredded cheese
- 2 10.5 oz cans of cream of chicken soup
- 1/2 cup melted butter, divided
- 1 tsp. sea salt
- 1 1/2 cups crushed cornflake cereal
Instructions
- Start by combining sour cream, dried minced onion, shredded cheese, soup, 1/4 cup of melted butter, and sea salt in a mixing bowl.
- Stir the potatoes into this mixture.
- Spoon the casserole into a greased 13 x 9 dish.
- Combine the remaining 1/4 cup of melted butter with crushed cornflake crumbs, then top the potatoes with the mixture.
- Cover the dish with foil and bake at 350 degrees for an hour, removing the foil for the last 15 minutes.
- Potatoes are done when heated through and bubbling.