INGREDIENTS
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- 1 2lb. bag frozen cubed hash browns, thawed
- 10 Tbsp. salted butter melted and divided
- 1 10.5oz. can cream of chicken soup
- 2 cups sour cream
- 1/4 cup white onion finely diced
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 2 cups shredded cheddar cheese
- 3 cups cornflakes
- 1 tsp. fresh chopped parsley
INSTRUCTIONS
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Preheat oven to 350F and spray a 13 x 9″ baking pan with non-stick cooking spray.
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In a large bowl, stir hash browns, 4 Tablespoons of the butter, cream of chicken soup, sour cream, onion, salt, black pepper, garlic powder, onion powder, and cheese until well combined.
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Pour mixture into prepared baking dish.
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In a medium sized bowl, light crush cornflakes and toss with the remaining 6 Tablespoons of butter.
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Sprinkle mixture evenly over the top of the potatoes.
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Bake for 40 to 45 or until golden brown.
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Top with parsley and serve hot
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ENJOY!.
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