Delicious hashbrown potato bake.
2 lb bag of frozen cubed hash browns
1 can cream of chicken soup
1-16 ounce container of sour cream
2 cups grated cheddar cheese
½ cup chopped onion
½ cup melted butter
2 cups crushed corn chex
¼ cup melted butter
No nutrition information available
Thaw hash browns. Pour ½ cup melted butter over potatoes and mix in well.
Combine soup, sour cream, cheese and onion. Add to potatoes and mix well.
Pour into greased 9 X 13 pan.
Combine crushed chex and melted butter. Spread over top of potato mixture.
Bake at 350 degrees for 45 minutes.
Can make a day ahead and refrigerate. Bake for 1 hour instead of 45 minutes.