First, select potatoes that are relatively the same size. You don’t have to peel them if you like hash browns with the skins on.
Hash Brown Casserole II
1 ( 2 pound) package of frozen hash browns , thawed
1/2 cup melted butter
1 ( 10.75 ounce) can condensed cream of chicken soup
1 (8 ounce ) container sour cream
1/2 cup chopped onions
2 cups shredded cheddar cheese
1 tsp salt
1/4 tsp black pepper
2 cups crushed corn flakes cereal ( I sprinkled grated Parmesan cheese on top)
1/4 cup melted butter
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
- In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
- Bake covered in preheated oven for 40 minutes.