Hash Brown Potato Casserole

2 tablespoons butter
1/2 medium onion, diced
1 can cream of chicken soup, reduced sodium
8-10 oz of 2% Velveeta cheese, cubed,
1 cup sour cream, light
1 pkg hash brown potatoes, we like the southern style cubes

Topping:
2 tablespoons butter, melted
2 cups cornflakes, crushed
In a small bowl, mix the two together. 

Saute onions in butter in a large skillet over medium heat until onions are soft.

Add cream of chicken soup, combine well.

Add Velveeta cheese and stir until melted.

Remove from heat and add sour cream, stirring well to combine.

Add hash browns and stir to incorporate sauce through the potatoes.

Transfer potato mixture to a well greased 9 X 13 inch casserole dish.

Top with cornflake/butter topping.

Bake at 350* for 50-60 minutes.

This dish is so good served with lots of main courses. It's great for brunch with an egg casserole, with turkey or ham for Christmas dinner or one of our favorite ways...a juicy cheeseburger with all the fixins! Where's my fork?

it's an "oldie but a goodie"


p.s. we might get another snow day this week! yippee! Jonah has requested 
 Snow Day Doughnuts
 if we do,  you should make them for your kiddos too...snow or no-snow!!