Cheesy Breakfast Potatoes

1 (2 lb) package of frozen hashbrowns, thawed
1/2 cup melted butter
1 (10.75 oz) can condensed cream of chicken
1 (8 oz) container sour cream
1/2 c chopped onions
2 c shredded cheddar cheese
1 t salt
1/4 t ground black pepper
2 c crushed cornflakes cereal
1/4 c melted butter

1. preheat oven to 350°
2. In a large bowl combine everything but cornflakes and butter, put in casserole
3. Saute crushed cornflakes in 1/4 melted butter, spread on top
4. cook for 50 minutes covered then another 20 minutes uncovered.

DOUBLE RECIPE FOR SURE, LEFT OVERS ARE YUMMMMMMMY!

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This entry was posted in 2010, April 2010, Brunch Favorites. Bookmark the permalink.

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