Cheesy Corn Flake Hashbrowns

In case you needed an easy side dish to take to an Easter pot luck tomorrow, here is a classic!

Ingredients:

1 large bag of frozen hashbrowns (30 oz. is fine)
1 diced white onion
1 can cream of chicken soup
2 sticks of melted butter
10 oz. (1 1/4 c.) sour cream
12 oz. (1 1/2 c.) grated sharp cheddar cheese
2 c. corn flakes
salt and pepper to taste

Instructions:

1. Thaw the hashbrowns.  Preheat oven to 350 degrees.

2. Mix the hashbrowns, onion, cream of chicken soup, 1 stick melted butter, sour cream, cheddar cheese, salt and pepper in a large bowl.

3.  Spread the mixture into a 9x13 pan.

4.  Put the cornflakes in a layer on top of the mixture.  Drizzle remaining butter over the top.

5.  Cook for 30 minutes or until cooked through.

6.  Serve warm!