Easy Cheesy Hash Brown Potatoes

Ingredients

• 1 (10 three/4-ounce) can cream of bird soup (or substitute cream of celery soup)
• 1 pint (2 cups) bitter cream (normal or light)
• 2 cups shredded sharp cheddar cheese
• 2 cups overwhelmed corn flakes
• 2 lbs. Frozen hash browns, thawed
• 3/four cup  (1 half sticks) butter, melted and divided
• 1/4 teaspoon pepper
• 1 teaspoon salt
• half cup chopped onion or inexperienced onion (Jane Ann substituted dried minced onion)

Instructions

1. Preheat oven to 350 ranges. Grease or spray a nine×thirteen″ pan or baking dish; set apart.
2. In a massive bowl, combine thawed hash browns with half cup of the melted butter, pepper, salt, and chopped onion, mixing nicely. 
3. Add inside the soup and sour cream, then the cheddar cheese, blending everything well. Spread mixture evenly right into a nine×thirteen″ baking dish.
4.  Mix final 1/four cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. 
5. Bake at 350 tiers, uncovered, for fifty to 60 mins. Serve warm.

NOTE:
Jane Ann said she could have liked a touch greater seasoning on this, however I appreciated it simply the manner it became…so, you can or might not need to apply a bit greater salt and/or pepper to fit your taste.
Source : https://nancy-c.com/2011/02/24/cheesy-hash-brown-potatoes/

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