- Preheat oven to 350Âº F.
- In a large bowl, mix frozen hash browns, sour cream, soups, onion, seasonings, and cheddar cheese. Add 1/4 of melted butter to potato mixture. Spread into prepared baking dish.
- Combine corn flake crumbs and 1/4 cup of melted butter and spread over top of casserole.
- Bake uncovered for 1 hour. Serve hot.
|Prep Time: 15 minutes|
Cook Time: 1 hour
|-||2 pounds frozen hash brown potatoes|
|-||1 pint sour cream (light works fine)|
|-||10 3/4 ounces can cream of celery soup|
|-||10 3/4 ounces can cream of chicken soup|
|-||1/2 cup chopped onion|
|-||1/2 teaspoon salt, adjust to taste|
|-||1/2 teaspoon black pepper, adjust to taste|
|-||1/2 cup butter, melted and divided|
|-||3 cups cheddar cheese, grated|
|-||2 cups corn flake crumbs|