1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of mushroom soup, sour cream, minced onion, sharp cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
3. Bake covered in preheated oven for 40 minutes.
4. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter.
5. Uncover casserole and sprinkle the mixture over the top of the casserole. Bake for an additional 5 to 10 minutes making sure not to burn the corn flakes.
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 502 (82%)|
|Amt Per Serving||% DV|
|Total Fat 55.8g||74 %|
|Saturated Fat 33.4g||167 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 147.1mg||45 %|
|Sodium 892.2mg||31 %|
|Potassium 229.9mg||6 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15.5g|
|Protein 14.5g||21 %|
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Calories per serving: 613
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