Ingredients:

• 1 (32 oz) bag of frozen hashbrown potatoes, shredded or cubed
• 1 (14.5oz) can cream of chicken soup
• 16 oz sour cream
• 2 cups shredded cheddar
• 2 tbs minced garlic
• 1 onion, diced
• 1/2 tsp salt
• fresh ground pepper, to taste
• 8 oz melted butter, divided
• 1 1/2 cup cornflakes, crushed

Directions:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine soup and sour cream.
• Next, stir in shredded cheddar, onion, and garlic.
• Add hashbrown potatoes to mixture; stir until potatoes are well coated.
• Add salt; add pepper, to taste.
• Transfer mixture to a 9 x 13 greased baking dish.
• Bake for 30 minutes.
• While hashbrowns are baking, mix crushed cornflakes with 4 oz melted butter.
• After 30 minutes, pour remaining 4 oz of melted butter evenly over hashbrowns.
• Top evenly with crushed cornflakes mixture.
• Continue baking for another 15 minutes, or until top appears brown and crispy.
• Serve warm.