2 lbs frozen hash brown potatoes thawed
1 stick butter melted
1 teaspoon Creole seasoning (or salt & pepper)
1/2 cup onion chopped
1 can cream of chicken soup
2 cups sour cream
2 cups cubed ham or sliced smoked sausage optional
2 cups sharp cheddar cheese grated
2 cups crushed corn flakes (making crumbs)
1/2 cup melted butter (to mix with crumbs)
Preheat oven to 350 degrees. Combine hashbrowns and mix with 1/2 c melted butter. Sprinkle with Creole seasoning and add onions, soup, sour cream and cheese. (Add ham or sausage if desired.) Stir to mix. Pour into sprayed 9x13 casserole. Mix corn flake crumbs with butter, and sprinkle over potato mixture. Bake at 350 for 45 minutes, or until potatoes are done.
Serving Ideas: Brought to us after Grandad Fryer's death in Arizona.