Creamy Hashbrown Casserole

Ingredients:


1 30 oz bag of hashbrowns (country style)- thawed
1 16 oz size of sour cream (I used lite)
2 cans cream of chicken soup (10 3/4 oz)
1 tbs Powered onion (you can chop half an onion instead)
1 cup shredded cheese (I used sharp cheddar)
1 cup cornflakes

Directions:

1. Preheat oven to 375 degrees
2. In a large mixing bowl, add all ingredients, except cornflakes. Mix well.
3. Lightly grease a 9x13 baking dish.
4. Spread mixture evenly in dish and cook in oven for 30-40 mins or until mixture is hot & bubbly.
5. Sprinkle cornflakes on top. Set oven to 400 degrees and place dish back in the oven until corn flakes are toasted (approx 10 minutes)