Potato Cornflake Casserole

The below recipe is a perfect side dish for Easter ham.

Ingredients:

1 pkg. (2 lbs.) frozen hash brown potatoes, Southern style
1/2 cup butter, melted
1 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream
1 (10 3/4-ounce) can cream of chicken soup
4 cups Cheddar cheese, shredded
2 cups cornflakes, crushed
1/4 cup butter, melted

Directions:

1. Place potatoes in a microwave safe bowl, and microwave on high (checking and stirring every 2 minutes) until they reach room temperature.

2. In a large bowl, combine melted butter, salt, pepper, sour cream and cream of chicken soup. Whisk until combined.

3. Stir in cheese and then add potatoes. Stir until potatoes are well coated.

4. Pour the potato mixture into a 13×9″ greased pan.

5. Pour corn flakes into a bowl and squeeze in hands to crush. Add melted butter and mix well.

6. Sprinkle corn flake mixture over potatoes.

7. Bake at 350 degrees for 45 minutes.

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