Hashbrown Casserole a crowd pleaser

Here’s another recipe that was an hit with adults and kids alike at my recent Virginia family reunion. If it’s possible, I think this was even better as leftovers, reheated.

HASHBROWN CASSEROLE

1 30-32 oz. bag of frozen hash browns
1 can cream of chicken soup (may use reduced fat)
1 pt. sour cream (may use low fat)
3 cups shredded  sharp cheddar cheese
½ cup chopped onion
1 tsp. salt
1 tsp. pepper
½ cup melted butter or margarine
Mix everything and spread in greased 9×13 pan.
Mix another ¼ cup melted butter with 21/2 cups crushed cornflakes and spread over top.
Bake at 350 for 1 hour.
(I forgot about the cornflake topping and skipped this step. It is good either way.)

submission by Cindy Murphy of Mom on a Wire