30 0z bag of shredded hash brown potatoes
1 small onion, chopped
1/2 c butter, melted
8 oz Velvetta cheese, melted
1 c sour cream
10 oz can cream of chicken soup
1 1/2 c crushed corn flakes
1/4 c butter, melted
Preheat oven to 325 degrees. Put frozen potatoes and chopped onions in an ungreased 9 x 13" baking dish. Pour 1/2 c melted butter over the potatoes and onions. Combine melted Velveeta, sour cream and soup and pour over potatoes.
Top with crushed corn flakes and drizzle 1/4 c melted butter on top of corn flakes. Bake uncovered for 45 to 60 minutes till top is crispy.
You can prepare this the day before except for the corn flake topping.
Time: 60-75 minutes Serves: 10
This recipe came from the Texas Bed and Breakfast Cookbook by Carol and Erin Faino.