Cornflake Potato Casserole

A family favorite from the back of Mr. Dell's brand shredded hash browns.

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

• 1 (30 ounce) package frozen shredded hash browns (about 10 cups)
• 6  tablespoons butter or 6  tablespoons margarine, melted and divided
• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 12  ounces sour cream
• 1⁄2 cup milk
• 1⁄2 cup  chopped green onion
• 2  cups  shredded sharp cheddar cheese
• 1  cup  crushed  corn flakes

Directions

1. Preheat oven to 375 degrees.
2. Pour 4 Tblsp melted butter or margarine into 9x13-inch baking dish.
3. In a medium bowl combine soup, sour cream, milk and green onions.
4. Place half the potatoes in the prepared dish, spread with half the soup mixture and sprinkle with 1 cup cheese. Repeat layers.
5. In small bowl combine cornflakes and remaining 2 Tblsp melted butter or margarine. Sprinkle over casserole.
6. Bake for 55-60 minutes.
7. Note: To prepare casserole a day ahead, omit cornflake topping, cover dish and refrigerate; add cornflakes before baking.