- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 3/4 cup butter or margarine, melted, divided
- 3 tablespoons dried minced onion
- 1/2 teaspoon salt
- 1 (32 ounce) package frozen Southern-style hash brown potatoes, thawed
- 2 1/2 cups shredded Cheddar cheese
- 2 1/2 cups crushed cornflakes
- In a large bowl, combine soup, sour cream, 1/2 cup butter, onion and salt. Stir in potatoes and cheese. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss cornflakes and remaining butter; sprinkle over potatoes. Bake, uncovered, at 350 degrees F for 50-60 minutes or until heated through.