Servings: 12

3/4 cup butter divided ¾ cup butter divided
1 medium onion diced 1 medium onion diced
2 pounds diced hash browns thawed and cubed 2 pounds diced hash browns thawed and cubed
2 10.75 ounce cans condensed cream of chicken soup 2 10.75 ounce cans condensed cream of chicken soup
2 cups sour cream 2 cups sour cream
2 cups grated cheddar cheese 2 cups grated cheddar cheese
1/2 teaspoon salt ½ teaspoon salt
1/2 teaspoon black pepper ½ teaspoon black pepper
3 cups corn flakes cereal lightly crushed 3 cups corn flakes cereal lightly crushed

Preheat oven to 350F and spray 13x9 glass baking dish with cooking spray
Heat 1 tablespoon of the butter in a skillet over medium heat until melted. Add the diced onion and saute until soft and translucent.
In a large mixing bowl, combine the cooked onions, hash browns, ½ cup (1 stick/8 tablespoons) of melted butter, cream of chicken soup, sour cream, grated cheddar cheese, salt, and pepper.
Scoop this mixture into a greased 9×13-inch glass baking dish.
In a skillet, heat the remaining 3 tablespoons of butter over medium heat until melted. Add the slightly crushed corn flake cereal and saute, stirring often, until lightly browned; about 2 to 3 minutes. Spread the browned corn flakes over top of the casserole.
Bake the casserole for 40 to 45 minutes at 350°F. Cool slightly before serving.

From: Mama Kinlock  From: Mama Kinlock