1 1/2 cups sour cream
1 1/4 cups finely shredded sharp Cheddar cheese
1/2 cup low sodium chicken broth
2 tablespoons minced fresh onion
5 tablespoons butter, melted
1/2 tablespoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30 ounce) package shredded frozen hash browns, thawed
1 can cream of chicken soup
1 cup coarsely crushed cornflakes
2 tablespoons chopped parsley
Preheat oven to 350 degrees.
Combine first 10 ingredients in a large bowl; spread evenly in a 9x13 inch baking dish coated with cooking spray.
Sprinkle cornflakes over potato mixture.
Bake at 350 degrees for 1 hour or until bubbly.
Sprinkle with fresh parsley.
Makes about 10 servings.