2 pounds of frozen hash browns
¼ tsp of pepper
¾ cup Cabot Unsalted Butter, melted and divided
1 cup of Cabot Sour Cream
½ cup onion, diced
1 cup of milk
6 ounces Cabot Extra Sharp Cheddar (about 1½ cups)
1 teaspoon salt
1 can of Cream of Chicken Soup
2 cups of Cornflakes, crumbled
SPRAY a 9x13 pan with non stick spray.
PLACE hash browns in to pan. Mix 1/2 cup of melted butter, diced onion, salt, soup, pepper, sour cream, cheese, and milk. Pour over potatoes. Sprinkle cornflake crumbs and 1/4 cup of melted butter over the top and bake at 350°F for about 1 hour.
Recipe courtesy of Morgan Hill Farm, Bridport, VT, one of the 1,100 farm families who own Cabot Creamery Cooperative.