Mouthwatering Monday!

Scalloped Potato Casserole

Potato Base:
2lb bag of frozen hash browns
1/4 cup melted butter (plus more for topping below)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced onion
1 can Campbell's cream of chicken w/herbs soup
2 cups shredded American/Cheddar cheese blend
16oz sour cream
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Topping: crushed cornflakes & butter

1. Thaw potatoes
2. mix all of the above potato base ingredients and put in a 9x13 inch pan
3. Sprinkle with 1/2 cup crushed cornflakes & 1/4 cup melted butter
4. bake at 350 degrees for 45 minutes to 1 hour

Notes: I prefer to use the 'country style' cubed kind instead of traditional shredded hash browns. I also use more cornflakes on top if needed to cover the top completely.