30ounce traditional frozen hash browns take out of the freezer 20 mins prior to cooking
½large yellow onionchopped
½teaspoonground black pepper
2½cupsshredded cheddar cheese
1can cream of chicken soup
3cups of corn flakescrushed
In a medium skillet, heat 1 tablespoon butter and cook your onion until soft (about 5 mins).
In a large mixing bowl, combine your hash browns, salt, black pepper, chives, sour cream, shredded cheddar cheese, cream of chicken soup, and your cooked onion. Stir well. It may take some serious arm muscle to work this all together if your hash browns are still frozen but should mix easily if thawed.
Preheat your oven to 375°F. Put your potato mixture into a 9x13 casserole dish and cook in the oven for 30 minutes. Take out and stir the whole casserole well. Put back in the oven and continue to cook until it's bubbling on the sides and in the middle, about 20-30 more minutes, depending on your oven. Once it's bubbling in the middle you know it's done.
Take the casserole out of the oven and sprinkle your crushed corn flakes and add them on top of the casserole before putting it back in the oven for an additional 5 minutes.
Remove from the oven and serve immediately.
f your hash browns are still frozen, mixing the ingredients together will take a bit of muscle. I recommend taking the hash browns out to thaw, as it will make this step much easier on the arms!
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.
To crush your cornflakes evenly and quickly, try placing them in a Ziploc bag and rolling over them with a rolling pin.