Or, as my family calls it: cheesy yummy goodness! :)

First I will write out the actual recipe, then some alternatives.


Ingredients
1 24oz bag frozen shredded hash browns
2 10 3/4 oz cans Cream of Chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup onions chopped fine (optional)
2 cups corn flakes, crushed
2 tablespoons butter, melted


Method
Put hash browns into a large casserole dish. In another bowl, combine soup, sour cream, cheese, 1/2 cup butter, and onions. Gently blend into hashbrowns. Combine cornflakes and 2 Tbsp butter and sprinkle on top of mixture.
Bake at 350 F for about 30 minutes. Serve.


Alternatives and Hints
Firstly, 30 minutes is usually not enough to heat this through, so you can either bake it longer OR defrost the hashbrowns before using them.

Secondly, I like to saute the onions in the butter, then combine with the rest - or I will use about a tablespoon of flaked onions instead of fresh chopped onion. The recipe is perfectly fine without onions too, if you prefer.

Thirdly, you can also top the dish with crushed potato chips, but exclude the extra butter. OR leave it off altogether. It is very rich as it is, so the topping is not necessary. My family actually prefers it with no topping.

Forthly, you can replace one can of Cream of chicken soup with a can (same size) of Cream of mushroom.