Ingredients Original recipe yields 12 servings Ingredient Checklist 1 (30 ounce) package frozen hash brown potatoes 2 cups shredded Cheddar cheese 1 (16 ounce) container sour cream 1 (10.75 ounce) can condensed cream of mushroom soup 1 onion, chopped 1 cup butter 3 cups crushed corn flakes Directions Instructions Checklist Step 1 Preheat oven to 425 degrees F (220 degrees C). Step 2 Pour the hash browns into a lightly greased 9×13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup. Step 3 In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish. Step 4 Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes. Step 5 Bake at 425 degrees F (220 degrees C) for 1 hour.
