Hash Brown Casserole

I made this for a Bible study breakfast one Sunday. I did everything but bake it the evening before, tossed it in the oven for a little over an hour that morning, and headed to church. They loved it! I distinctly remember Doug having at least 2 helpings. 

I thought it would taste very similar to Party Potatoes, but people who are familiar with that recipe said they taste nothing alike. Good to know. They said both are great, but in their own way. 

• 3/4 cup chopped onion
• 1/2 tsp paprika
• 1/2 tsp fresh ground pepper
• 32 oz frozen Southern-Style hash brown potatoes, diced
• 4 Tbsp butter, melted, separated
• 10.75 oz cream of chicken soup
• 8 oz pasteurized, prepared cheese product, cubed (aka Velveeta)
• 8 oz sour cream
• 2 1/2 cups cornflakes cereal

Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl, toss well. Combine soup and cheese in medium microwave-safe bowl. Microwave at high 6 minutes or until the cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, stir well. Spread into a lightly greased 13 x 9 inch dish. 

Combine cornflakes and 2 Tbsp butter; sprinkle over top of potato mixture. Bake, uncovered, at 350 degrees for 1 hour. 

Serves 12

Prep Time: 20 minutes

Total Time: 1 hour, 20 minutes

Recipe from America's Best Recipes: Comfort Food