INGREDIENTS
28 oz
frozen hashbrown potatoes (thawed)
1 1/2 cups
sour cream
10 1/2 oz
condensed cream of chicken soup
1 cup
salted butter ( melted and divided)
1 tsp
onion powder
1/2 tsp
garlic powder
1/2 tsp
ground black pepper
2 cups
shredded cheddar cheese
2 cups
cornflakes (crushed)