Creamy Hash Brown Casserole

• 1 package (32 oz.) frozen cubed hash brown potatoes, thawed
• 1 lb. process cheese (Velveeta), cubed
• 2 cups sour cream
• 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
• 3/4 cup butter, melted, divided
• 3 tablespoons chopped onion
• 1/4 teaspoon paprika
• 2 cups cornflakes, lightly crushed
• Fresh savory, optional

1. In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13x9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, covered, at 350u0b0 until heated through, 40-50 minutes. Uncover, bake until top is golden brown, 10 minutes longer. If desired, garnish with savory.
2. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

brown potatoes, process cheese, sour cream, condensed cream, butter, onion, paprika, cornflakes, fresh savory

Taken from www.tasteofhome.com/recipes/creamy-hash-brown-casserole/ (may not work)