This is my favorite casserole and my hubby loves it!
Hope you enjoy it also.

HASHBROWN CASSEROLE

2 LBS. FROZEN HASHBROWNS, DEFROSTED
1/2 C. MELTED BUTTER OR MARGARINE
1 TSP. SALT
1 TSP. PEPPER
1 TSP. ONION POWDER
1 CAN CREAM OF CHICKEN SOUP
1 CUP MILK
1 CUP SOUR CREAM (8 OZ. CONTAINER)
2 CUPS GRATED SHREDDED CHEDDAR CHEESE
2 CUPS CRUSHED CORNFLAKES
ADDITIONAL 1/2 CUP MELTED BUTTER OR MARGARINE

MIX TOGETHER HASHBROWNS, BUTTER, SALT, PEPPER, ONION POWDER, CREAM OF CHICKEN SOUP, MILK, SOUR CREAM, AND CHEESE IN LARGE BOWL. POUR INTO A LARGE CASSEROLE DISH SPRAYED WITH NON-STICK COOKING SPRAY AND COVER WITH ALUMINUM FOIL. BAKE AT 350* FOR 45 MINUTES. UNCOVER AND SPRINKLE WITH CORNFLAKES AND POUR REMAINING 1/2 CUP BUTTER OVER TOP. BAKE UNCOVERED ANOTHER 10-15 MINUTES UNTIL CASSEROLE IS LIGHTLY BROWNED.

6-8 SERVINGS