2 lb frozen hash brown potatoes, thawed
¾ c butter, melted and divided
1 tsp salt
dash of pepper
½ c onion, chopped
1 can (10.75 oz) condensed cream of chicken soup
2 cups shredded mexican cheese blend
2 cups cornflakes, crushed
paprika
Preheat oven to 325ºF. Stir together potatoes, ½ c. butter, salt, pepper, onion, soup and cheese in large bowl. Pour potato mixture into 9x13” baking dish. Top with cornflakes and remaining butter. Bake uncovered for 1 hour. Sprinkle with paprika.
