1 bag frozen southern style hashbrowns (cubed kind)
2-10 oz. cans cream of chicken soup
1-16 oz. sour cream
2 cups shredded colby jack cheese
1/2 cut/cubed onion (optional)
salt and pepper
2 cups crushed cornflakes
4 tb melted butter
Mix the potatoes, soup, sour cream and 1/2 the cheese all together. Mix in dashes of salt and pepper then press into 9x12 pyrex. Sprinkle crushed corn flakes on top, then melt your butter and drizzle over cornflakes. Cover with foil and bake at 350 for 30 min. Take foil off and bake for another 5-10 minutes depending on how done the potatoes are. This means you'll have to taste them...pick a corner ;) and enjoy!
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