Cheesy Hashbrown Potato Casserole
From Six Sisters
Adjusted for freezer recipe
1 (32 oz) bag frozen shredded hashbrowns
2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)
2 cups sour cream (light is fine)
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onions
2 cups crushed corn flakes
2 Tbsp butter, melted
Put frozen hashbrowns into a greased 9×13 inch baking dish. Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Cover and freeze.
Make at 350 degrees for 30 minutes.