Cracker Barrel's Hashbrown Casserole
- 2 pounds - Hashbrowns, frozen
- ½ cup - Butter, melted
- 1 can - Cream of chicken soup
- 1 pint - Sour cream
- ½ cup - Onion, chopped
- 2 cups - Cheddar cheese, grated
- 1 teaspoon - Salt
- ¼ teaspoon - Pepper
- 2 cups - Cornflakes, crushed
- ¼ cup - Butter, melted
Combine next 7 ingredients and mix with hashbrowns.
Put all in a 3 quart casserole dish.
Saute cornflakes in butter and sprinkle on top.
Cover and bake at 350° for about 40 minutes.