Cheesy Hashbrown Casserole
This cheesy hashbrown casserole has lots of Cheddar and a crunchy cornflake topping.
frozen hash brown potatoes, thawed
1
(2 pound) package
shredded Cheddar cheese
2
cups
condensed cream of chicken soup
1
(10.5 ounce) can
sour cream
1
(8 ounce) container
butter, melted, divided
¾
cup
chopped onion
½
cup
salt
1
teaspoon
ground black pepper
¼
teaspoon
crushed cornflakes
2
cups
 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
  Combine hash browns, Cheddar cheese, condensed soup, sour cream, 1/2 cup melted butter, onion, salt, and pepper in a large bowl.
  Transfer mixture to a 3-quart casserole dish.
  Sauté cornflakes and remaining 1/4 cup melted butter in a saucepan over medium heat.
  Sprinkle the mixture over the top of the casserole.
  Cover casserole and bake in the preheated oven for 40 minutes.
  Serve and enjoy!
