|1/4||cup (1/2 stick) melted butter|
|2||8-ounce cans cream of chicken soup|
|1/2||cup whipping cream|
|2||teaspoons onion powder|
|Pinch of salt|
|1||32-ounce package frozen hash browns|
|Oil to spray pan|
|2||cups grated cheddar cheese|
- Preheat oven to 350°F.
- Crush the cornflakes in a resealable plastic bag, then pour in the melted butter and shake.
- Mix cream of chicken soup, whipping cream, onion powder, salt, and pepper. Spray two 9x13 casserole pans with oil. Layer each pan as follows: hash browns, soup mixture, and then grated cheese. Repeat layers. Top each casserole with the crushed, buttered cornflakes.
- Bake for 45 minutes, until hot.
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