Hash Brown Casserole

So what better side dish for the shredded pork sandwiches than a nice, cheesy, carb-filled dish? This hash brown casserole wasn't the healthiest choice, but it was Super Bowl Sunday! So good!

1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded Cheddar cheese
1 tsp. salt
1/4 tsp. ground black pepper
2 cups crushed cornflakes cereal - I used Ritz crackers instead
1/4 cup melted butter

Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish. In a medium saucepan over medium heat, saute cornflakes (Ritz crackers) in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole. Bake covered in preheated oven for 40 minutes.