12lb bag of frozen cubed hash browns, thawed (I have used shredded too. It's just personal preference.)
2cupssour cream
2cupsshredded sharp cheese, , + ½ cup for topping
2cans cream of chicken soup
Small bunch of green onions, , sliced
2-3cupsCornflakes
1/4cupbutter, , melted
Instructions
Preheat oven to 350 degrees.
Mix sour cream, 2 cups of the cheddar cheese, cream of chicken soup, and green onions in a large bowl.
Add the hash browns and mix together thoroughly.
Crush cornflakes lightly in a ziploc bag.
Mix the remaining 1/2 cup of cheese with 2 cups of corn flakes and butter. Reserve for later.
Pour potatoes into a 9x13 baking dish. Cover and bake potatoes at 350 degrees for 40-50 minutes. (*I cook mine a little longer just to make sure they are done. There is nothing worse than crunchy potatoes. ) Cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned.
Notes
Source: My friends Ryan and Heidi Clark 3.2.2885 I did add butter to the cornflakes on top.