3) While Hashbrowns are pre-cooking, heat butter in a nonstick pan. Add corn flakes and roast until golden brown (takes about 5 minutes). 4) Take hashbrowns out of oven. Let cool about 5-10 minutes.

Pour into a 13×9 baking dish. In a small bowl, combine remaining 1/4 cup melted butter with crushed corn flakes. Sprinkle over top of casserole. Cover dish with foil and bake for about 60 minutes.

Mix well. Fold in hash browns. Pour mixture into a greased 9-by-13-inch baking dish. Toss together corn flake crumbs and 1 tablespoon butter. Sprinkle over casserole.

Some love chicken casseroles, others prefer a taco casserole or dessert casserole. My grandma was famous for her cheesy potato casserole. She was a potato farmer from Idaho, so I guess it only makes ...

Ingredients: 2 pounds frozen hash browns, thawed 3/8 cup sharp cheddar cheese 1 cup sour cream 1 can cream of chicken soup, undiluted 1 teaspoon salt 1/2 cup minced onion 1/4 cup butter, melted ...

Stir in hash browns, salt, and pepper; pour into baking dish. In a small bowl, combine corn flakes and remaining butter; mix well. Sprinkle over potatoes.

Combine corn flakes and fried onions in a bowl. Sprinkle on top of casserole. Bake for 30 minutes covered with foil. Remove foil and allow to cook 15 additional minutes or until topping is browned.