Ingredients
- 16 oz cubed frozen hash brown potatoes
- 1 cup cream of chicken soup
- 16 oz regular sour cream
- 1 (12 oz) bag shredded cheddar cheese
- 1 bunch green onions, chopped
- 2 small cans of diced green chiles
- 2 cups cornflakes
- 1 stick butter, melted
Directions
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Preheat oven to 350, combine all ingredients into a large bowl.
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Transfer to a 9×13 casserole dish and bake, uncovered, for 1 hour and 10 minutes.
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Remove from oven and sprinkle the cornflakes in a layer on top. Drizzle butter over cornflakes and bake until golden brown, about 10 minutes.