Angler's Den Hash Brown Casserole

• 32 ounces frozen hash browns
• 12 cup butter, melted plus
• 14 cup butter, melted
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 teaspoon salt
• 14 teaspoon black pepper
• 1 pint sour cream
• 10 ounces grated cheddar cheese
• 12 cup diced onions or 1 tablespoon dried onion
• 12 cup milk
• 1 cup corn flakes

1. Start with frozen hash browns (not defrosted), or the casserole will be mushy.
2. Mix soup, salt, pepper, sour cream, cheese, onion, and milk in a large bowl.
3. Spread the frozen hash browns into a 9 X 13 pan, casserole dish, or whatever baking dish you like of similar size.
4. Pour the melted butter over the hashbrowns.
5. Pour the soup mixture evenly on top.
6. Mix the 1/4 cup melted butter and corn flakes.
7. Spread corn flakes mixture on top of the casserole.
8. Bake at 350 degrees for 1 1/2 hours.
9. Let stand 15-30 minutes before serving.
10. Enjoy!
11. Leftovers are wonderful when reheated the next morning for breakfast.

browns, butter, butter, cream of mushroom soup, salt, black pepper, sour cream, cheddar cheese, onions, milk, corn flakes

Taken from www.food.com/recipe/anglers-den-hash-brown-casserole-440078 (may not work)