- 2 lbs hash browns
- 1⁄2 cup butter
- 2 (10 3/4 ounce) cans condensed cream of chicken soup
- 1-pint sour cream
- 1⁄2 teaspoon salt
- 3⁄4 cup onion, chopped
- 1 tablespoon butter
- 2 cups longhorn cheese, grated, firmly packed
- 1 1⁄2 cups corn flakes, crushed
- 4 tablespoons butter, melted
Saute onion in 1 tablespoon butter until translucent.
Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
Put potato mixture into a 9×13 inch baking pan.
Combine cornflakes and butter, and sprinkle evenly over top of casserole.
Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.