32 oz. Southern style hashbrowns
1 can cream of chicken soup
8 oz. Sour cream
12 oz. Mild cheddar cheese
½ stick of butter, melted
1 tsp. Salt
½ tsp. Pepper
½ cup chopped onion
Topping: crushed cornflakes and ¼ stick butter, melted (optional)
Spread potatoes in casserole dish.
Mix all ingredients, spread over hashbrowns.
Top with cornflakes and remaining butter.
Bake at 350 for 30-45 min.
