INGREDIENTS
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1 (10-1/2-ounce) can cream of broccoli soup
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1 (16-ounce) container sour cream
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8 ounces shredded sharp Cheddar cheese
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3 tablespoons finely chopped onion
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1/2 cup (1 stick) butter, melted, divided
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1 (32-ounce) package frozen southern-style hash browns
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1 1/2 cups corn flakes, coarsely crushed
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