Hashbrown Potato Casserole with cheese

2  lb.		frozen hash browns, Southern style (thawed)
3-1/10  teaspoons		salt
1/2  teaspoon		pepper
1/2  cup		cream of chicken soup
1  pint		sour cream
1/2  cup		chopped onions
10  ounces		shredded cheddar cheese
1  cup		crushed corn flakes
3  tablespoons		melted butter

Tip: Click on the ingredient links to learn the nutritional information for all the Hashbrown Potato Casserole with cheese ingredients. The serving size for any ingredient in Hashbrown Potato Casserole with cheese may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

2 lbs. frozen hash browns, Southern style (thawed)
1 stick melted butter
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 pt. sour cream
1/2 c. chopped onions
10 oz. pkg. shredded cheddar cheese

TOPPING:

1 c. crushed corn flakes
3 tbsp. melted butter

Preheat oven to 350 degrees. Mix all ingredients. Arrange in baking dish, 9 x 13 inches. Sprinkle with corn flakes. Top with butter. Bake for 1 to 1 1/2 hours.

Serves 8.