Ingredients
Makes a 9×13? pan of potatoes, about 10 to 12 servings
2 lbs. frozen hash browns, thawed
3/4 cup (1 1/2 sticks) butter, melted and divided
1/4 teaspoon pepper
1 teaspoon salt
1/2 cup chopped onion or green onion (Jane Ann substituted dried minced onion)
1 (10 3/4-ounce) can cream of chicken soup
1 pint (2 cups) sour cream (regular or light)
2 cups shredded sharp cheddar cheese
2 cups crushed corn flakes
Preparation
