Cheesy Hashbrown Casserole

Ingredients

• 2 lbs. shredded frozen hash browns (semi-thawed)

• 1 stick butter, melted (reserve ¼ cup melted butter for cornflake topping)

• 1 can cream of chicken soup

• 8oz. (or ¾ cup) sour cream

• 1/2 cup sweet onion, chopped

• 3 Tablespoons real half & half

• 1 teaspoon garlic powder

• 2 teaspoons salt

• 1/4 teaspoon pepper

• 1 cup Pepper Jack cheese, shredded

• 2 cups Mild Cheddar cheese, shredded

• 2 heaping Tablespoons fresh parsley, chopped

• 2-1/2 cups cornflakes, coarsely crushed

Directions

• Place hash browns in a large mixing bowl

• In a separate mixing bowl, combine soup, 1/4 cup of the melted butter, sour cream, onions, half & half, garlic powder, salt & pepper

• Mix together well and pour over the shredded hash browns

• Gently combine & then add cheeses and fresh parsley

• Pour into greased 13x9 baking dish

• In a medium skillet add 2-1/2 cups crushed cornflakes and the other 1/4 cup melted butter

• Combine over medium heat until coated and top casserole

• Bake at 350 degrees for 35-45 minutes