Ingredients
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1 (30 ounce) package frozen hash brown potatoes, thawed
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2 cups shredded cheddar cheese (I use some more)
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1 chopped onion
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salt and pepper
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2 cups sour cream
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1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
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1/2 cup butter or 1/2 cup margarine, melted, divided
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2 cups corn flakes, lightly crushed
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1 -2 green chili pepper, finely chopped, seeds removed
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the hash browns, cheese, onion, salt, pepper and chopped chilies.
- In another bowl, combine the sour cream, soup and 1/4 cup of the butter.
- Pour over potato mixture and mix gently to combine.
- Transfer to a greased 3-qt. baking dish. Toss cornflakes and remaining butter; sprinkle over the top.
- Bake, uncovered, for 45-55 minutes or until heated through.