Ingredients Original recipe yields 10 servings Ingredient Checklist 2 (10.75 ounce) cans condensed cream of chicken soup 1 ½ cups sour cream 2 tablespoons butter, softened 2 tablespoons dried minced onion flakes ground black pepper to taste 1 (2 pound) package frozen shredded hash brown potatoes, thawed 4 ounces extra sharp Cheddar cheese, shredded ½ cup crushed cornflakes cereal Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish. Step 2 In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes. Step 3 Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.