(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 350 degrees F.
Place the hash browns in a colander and let sit until fully thawed.
Melt 1 teaspoon of Country Crock® Original Spread in a skillet and sauté the onions until
In a large bowl, stir together the hash browns, ½ cup melted Country Crock® Original Spread,
cream of chicken soup, sour cream, cheddar cheese, salt, and pepper. Fold in the cooked
onions and spread the potato mixture into a 9x13 baking dish that’s lightly greased with Country
Combine the corn flakes and remaining ¼ cup of melted Country Crock in a large bowl and
stir until the cereal is completely coated. Sprinkle the coated corn flakes over the potato mixture.
Cover your casserole with foil and bake for 40 minutes. Remove the foil and bake for an
additional 5 minutes until browned on top. Serve warm and enjoy!
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