Preheat oven to 350 degrees. Spray a 9x13 inch dish with non-stick cooking spray.
Heat water and add to fill lines in both hashbrown cartons to rehydrate, about 12 minutes.
In a large bowl, mix together the soups, milk, sour cream, HALF of the melted butter, and seasonings with a whisk until well combined.
Add the hash browns and cheese, stir until ingredients are mixed well.
Pour hash brown mixture into prepared pan.
In a small bowl use a fork to mix together the crushed cornflakes and the other half of the melted butter. Sprinkle mixture on top of the casserole.
Bake for 45 minutes.
Ingredients
Directions
Preheat oven to 350 degrees. Spray a 9x13 inch dish with non-stick cooking spray.
Heat water and add to fill lines in both hashbrown cartons to rehydrate, about 12 minutes.
In a large bowl, mix together the soups, milk, sour cream, HALF of the melted butter, and seasonings with a whisk until well combined.
Add the hash browns and cheese, stir until ingredients are mixed well.
Pour hash brown mixture into prepared pan.
In a small bowl use a fork to mix together the crushed cornflakes and the other half of the melted butter. Sprinkle mixture on top of the casserole.
Bake for 45 minutes.