Ingredients (serves 8)
1/2 cup butter or margarine, divided
1lb country-style frozen hash browns, thawed
1/4 cup green onion, chopped
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 can condensed cream of chicken soup
1 cup crushed corn flakes
Preheat oven to 350 degrees. Melt 1/4 cup butter in an 8×8 casserole dish in the oven while it heats.
Meanwhile, combine hash browns, green onion, sour cream, cheese and soup in a large bowl. Transfer mixture to the casserole dish after the butter has melted. Bake, uncovered, for 30 minutes.
Melt remaining 1/4 cup butter in the microwave, then mix with crushed cornflakes. Sprinkle on top of the potatoes evenly and bake for 15 more minutes.
I did these in the crockpot on high for 3 hours, then added the toppings the last 30 minutes. Instead of using corn flakes I used fried onion strings, like the kind you put on top of green bean casserole. The potatoes were really good but came out super buttery! Like there was almost a golden halo on your plate from them. Next time, I would not add the second ¼ of butter. I would just put the corn flakes or fried onions on top and let the butter that’s already in there do the work. They went over well and totally hit the spot but just bit on the buttery/greasy side.