I made this recipe the other night for the first time, though we were pretty sure we'd love it because it is one of Todd's favorite family recipes (also known as funeral potatoes). It was super hot when it came out of the oven, so Todd began dishing it out on the kids' plates so it could cool. Tate was very alarmed by such action and exclaimed, "What are you doing?! What if I don't like that?" To which we replied he could pass it on over! Tate's eyes got big as he tasted it and continued to shovel it in. He then had seconds.
1 can cream of mushroom or cream of chicken soup
1 cup sour cream
1/2 cup melted butter or margarine
1 (32 oz..) package frozen hashbrowns
8 oz. shredded cheddar cheese
1 medium onion, chopped
1 1/2 cups cornflakes
1. Mix soup, sour cream, melted butter, hashbrowns, onion, and cheese and spread in a 9 x 13 pan.
2. Crush cornflakes and sprinkle over top.
3. Bake at 350 for 45 min. or until hot.