Easter Brunch: Potato Casserole

I really wanted to label this "Crack Potatoes"
because that's what I refer to them as...crack.
I thought that I should title this dish something other than
Crack Potatoes...
because that makes it sound bad.
People who know me,
know that I refer to things that are amazing as crack.
I've never understood why people use drugs...
 It's never been something that sounded fun or exciting,
but food...
and amazingly, delicious food...
now that sounds fun and exciting to me.
That is exactly what this dish is...
amazingly delicious and additive.

This is one of those recipes that you can take to any brunch and it's a mega hit.
People will say, "Yum!"
People will go back for seconds.
And people will ask for the recipe.
Go ahead and give it to them...
unlike actual crack, the only side-effect of this is a full and happy tummy.

Potato Casserole
A.K.A. Crack Potatoes

Ingredients:
2 lbs. frozen cubed hash browns
1 tsp. salt
1 tsp. pepper
2 cups shredded cheddar cheese
2 Tbls. minced onion
1 can cream of chicken soup (or cream of mushroom)
1 pint (16 oz) sour cream
1/4 cup melted butter
2-3 cups of corn flakes

Directions:
1. Preheat the oven at 350 degrees
2. Place the corn flakes in a seal-able plastic bag and crush them.
3. Melt the butter and pour it into the bag with the crushed corn flakes.  Mix it well, so that the corn flakes and butter are combined.
4. Spread hash browns easily in a greased 9x13 baking dish.
5. In a bowl mix together the rest of the ingredients.
6. Pour the mixture over the hash browns.
7. Spread the corn flakes and butter mixture over the top.
8. Bake for 45 minutes or until the edges of bubbly and the top in crunchy.
Enjoy!