Ingredients
1 package (32 oz.) frozen cubed hash brown potatoes, thawed1 pound Velveeta, cubed2 cups sour cream1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted3/4 cup butter, melted, divided3 tablespoons chopped onion1/4 teaspoon paprika2 cups cornflakes, lightly crushedFresh savory, optional
Preparation
Preheat oven to 350°. In a large bowl, combine hash browns, Velveeta, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13x9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining 1/4 cup butter; sprinkle over top. Bake, covered, until heated through, 40-50 minutes. Uncover, bake until top is golden brown, 10 minutes longer. If desired, garnish with savory.
