Ingredients
32 ounces frozen diced hash brown potatoes
2 tablespoons butter, melted
1 10.75-ounce can cream of chicken soup
1 cup plain Greek yogurt
1 teaspoon salt
1/2 teaspoon pepper
3 cups shredded cheddar cheese, divided
4 cups crushed corn flakes
8 tablespoons (1 stick) butter, melted
chopped fresh parsley or chives to garnish, if desired
Instructions
Preheat oven to 350 degrees.
In a 9×13 baking dish, spread hash brown potatoes into a single layer.
In a small bowl, stir together 2 tablespoons melted butter, soup, yogurt, salt, pepper and 1-1/2 cups cheese. Spread mixture evenly over potatoes.
Spread remaining 1-1/2 cups cheese over soup mixture evenly.
In another small bowl, stir together corn flakes and 8 tablespoons melted butter. Spread evenly over shredded cheese.
Cover baking dish with foil and bake for 45 minutes.
Remove foil and bake for an additional 15 minutes to allow cornflakes to become crispy.
If desired, garnish top of potatoes with chopped fresh parsley or chives prior to serving.
