Hashbrown Casserole

Ingredients:

• 1 (16 ounce) package frozen hash brown potatoes
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup melted butter
• 1/4 cup dried onions
• 1/2 cup milk
• 1 cup cheddar cheese, shredded
• 1 dash black pepper
• 1 cup corn flakes, crushed and divided

Directions:
Prep Time: 5 min Total Time: 6 hrs Yield: 4

1. Stir together butter, onions, hash browns, soup, milk, cheese, pepper, and 1/2 cups cornflakes.
2. Pour into a greased 9x13 inch pan. Bake uncovered at 350 degrees for 1 to 1-1/2 hours or until golden brown and bubbly.
3. Top with remaining corn flakes. Bake for another 10 minutes.
4. Optional: Use thinly shredded hashbrowns and pour mixture into muffin tins (very thouroughly greased) and bake until edges are crisp and brown.

Approx. Calories 350 per serving