Ingredients

2 lbs hash brown potatoes, thawed if frozen

3/4 cup butter, melted, divided

1 tsp salt

Dash of pepper

1/2 cup onion, chopped

10.75 oz can cream of chicken soup

8 oz Sargento Shredded 4 cheese mexican cheese

2 cups cornflakes, crushed

Paprika

Preparation

  1. Preheat oven to 325 degrees.

  2. Stir together potatoes, 1/2 cup butter, salt, pepper, onion, soup & cheese in 9X13-inch baking dish.

  3. Top with cornflakes & remaining melted butter.

  4. Bake uncovered for 1 hour.

  5. Sprinkle with paprika.