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INGREDIENTS
- 1 tablespoon butter
- 1/2 medium onion finely chopped
- 32 ounces frozen hash brown potatoes (thawed for 30–40 minutes)
- 1/2 cup butter melted
- 16 ounces sour cream
- 1 can (10.5 ounce) cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/4 cups shredded sharp cheddar cheese
- 1 1/4 cups shredded Monterey Jack cheese
- 1/4 cup butter melted
- 2 cup crushed corn flakes
INSTRUCTIONS
Preheat oven to 350 degrees. Grease a 9 x 13-inch casserole dish.
Melt 1 tablespoon of butter in a skillet over medium heat. Add onions and cook until tender, approximately 5 minutes
In a large bowl, stir together hash brown potatoes, onion, 1/2 cup melted butter, sour cream, cream of chicken soup, garlic powder, salt, pepper, cheddar, and Monterey jack. Spoon into prepared dish.
Stir together 1/4 cup melted butter and crushed cornflakes. Sprinkle over the potatoes. Bake for 40-45 minutes or until golden brown and bubbly.