A Side of Hash Brown Casserole, Please!

• Cooking spray
• 1 (2-pound) package frozen hash brown potatoes, thawed
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1 (10 3/4-ounce) can cream of chicken soup, or 1 1/2 cups homemade Cream of Chicken Soup (page 202)
• 1 (8-ounce) container sour cream
• 1/2 cup chopped onion
• 8 ounces Cheddar cheese, shredded (2 cups)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups crushed cornflake cereal

1. Preheat oven to 350F.
2. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
3. In a large bowl, combine the hash browns, 1/2 cup of the melted butter, the soup, sour cream, onion, cheese, salt, and pepper.
4. Spoon the mixture into the prepared casserole dish.
5. In a medium saucepan set over medium heat, saute the cornflake crumbs in the remaining 1/4 cup melted butter until the cornflakes start to brown, about 4 minutes.
6. Sprinkle the cornflakes over the top of the casserole.
7. Cover the casserole with foil and bake for 40 minutes or until the top is golden brown and the edges are bubbling.
8. Serve immediately.
9. If you want to freeze your casserole, dont include the cornflake topping.
10. Save it to add right before baking so that it is extra crunchy!
11. This dish can be made vegetarian by using cream of mushroom soup instead of chicken soup.
12. Now, isnt that easy?

cooking spray, brown potatoes, unsalted butter, cream of chicken soup, sour cream, onion, cheddar cheese, salt, freshly ground black pepper, cornflake cereal

Taken from www.epicurious.com/recipes/food/views/a-side-of-hash-brown-casserole-please-378305 (may not work)