HASHBROWN POTATO CASSEROLE (Adapted from cooks.com)

My friend, Wendy, brought this dish to our Supper Club in December, and I thought it was so good.  In fact, it was devoured that night!  I thought it would go nicely with our brunch theme.  And although I’m typically not a fan of using canned soup, I’ll buy one that’s a healthier version and low in sodium.

2 lbs frozen hash browns (Southern style)

1/2 cup melted butter

2 tsp salt

1 tsp pepper

1/2 cup finely chopped onions

1 can cream of chicken soup

1 (8 oz.) carton sour cream

2 cups grated sharp cheddar cheese

2 cup corn flakes cereal (yes, corn flakes)

1/4 cup melted butter

Mix all ingredients except corn flakes and 1/4 cup butter.