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Double Cheese Hashbrowns
1 (10 3/4 ounce) can condensed cream of onion soup, undiluted
1 (10 3/4 ounce) can condensed Cheddar cheese soup, undiluted
1 stick (1/2 cup) butter, melted
1 (30 ounce) bag frozen, shredded hashbrowns, thawed
2 cups shredded Velveeta cheese
1 cup crushed cornflakes
In a large bowl, combine soups, then stir in hashbrown potatoes. Fold in shredded Velveeta cheese and melted butter.
Pour mixture into a 13 x 9 x 2-inch greased baking dish. Sprinkle the cornflake crumbs over the top.
Cover and bake at 350 degrees F for 50 minutes.
Uncover and bake 10 minutes longer or until bubbly and browned lightly.
Serve with sour cream on the side.
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