INGREDIENTS
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Potatoes:
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12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns
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2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)
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2 cups sour cream (light is fine)
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1 cup grated cheddar cheese
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1/2 cup butter, melted
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1/3 cup chopped onions
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Topping:
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2 cups crushed corn flakes
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2 Tbsp butter, melted