This is a wonderful recipe for winter. I’ve made this so many times, I don’t need the recipe anymore 
It is also requested for every holiday.
CHEESY HASH BROWN POTATOES (from Cooks.com)
2 lbs. frozen hash browns, thawed
3/4 cup (1 1/2 sticks) butter, melted and divided
1/4 teaspoon pepper
1 teaspoon salt
1/2 cup chopped onion
1 can cream of chicken soup
1 pint (2 cups) sour cream (regular or light)
2 cups grated sharp cheddar cheese
2 cups crushed corn flakes
Preheat oven to 350 degrees. In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into a 9×13″ baking dish. Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350 degrees, uncovered, for 1 hour. Serve hot.
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I really love this potato dish – it is one of my favorite – but never had teh recipe for it – thanks Tiffany – one day I plan to make it myself; Not a very diabetic recipe but if one eats in moderation it can work – Lije is full blown diabetic at this point – so I’ve been cooking according to carbs/calories combo and seeing if we can get that count down – it is working pretty good… but boy it takes a lot of figuring out how to make it work – have the diabetic counting book in my hand almost all the time now… dang it. HOpe I can lose some weight on this…
This is a good one for T-day to get away from teh usual mashed potatoes and gravy – but sure would miss those too – … here, we do a lot of sweet potatoes- they are free!
We love hashbrown potatoes! I was just wondering what to do with the bag of corn fakes that we have.I will use cream of mushroom instead of chicken soup.Thanks!!