You will not be disappointed as you enter starch land with this recipe. Giddy up. Hashbrown Casserole 26-32 oz. Shredded frozen potatoes 8 oz. Sour cream 1 c. melted butter (divided) ½ chopped onion 1 can cream of chicken soup 2 c. crushed corn flakes 12 oz. Grated cheddar cheese 1 t. salt In 9X13 pan, place shredded potatoes on the bottom. Mix ½ c. melted butter, cream of chicken soup, cheddar cheese, sour cream, salt and onion. Pour over potatoes. Place crushed corn flakes on top and drizzle with ½ c. melted butter. Bake uncovered at 350 for 45 minutes.