Six Sister's Cheesy Hashbrown Potato Casserole:
Potatoes:
1 (32 oz) bag frozen shredded hashbrowns
2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)
2 cups sour cream (light is fine)
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onions
Topping:
2 cups crushed corn flakes
2 Tbsp butter, melted
Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions, Gently blend into hash browns. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Make at 350 degrees for 30 to 40 minutes
