| | Directions | | Mix the first eight ingredients thoroughly. Spread evenly in a buttered 9 x 12 baking dish or individual baking dishes. Mix the corn flakes and butter together. Place evenly on top of the potatoes. Bake at 350 for 60-70 minutes until golden brown and bubbly. Let stand for five minutes and serve. This recipe can be doubled. |
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| Ingredients | | - |  | 1 package frozen country style hash browns (30 ounce bag) |
| - | | 1 can Cream of Chicken Soup (10 3/4 ounce Can) |
| - | | 1 cup sour cream |
| - | | 1/2 stick salted butter, melted |
| - | | 2 cups shredded sharp cheddar cheese |
| - | | 1/2 cup onion, diced small |
| - | | 1 teaspoon sea salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1 cup crushed corn flakes |
| - | | 1/2 stick unsalted butter, melted |
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