Funeral Potatoes

This is requested at every single Thanksgiving meal that I've had with my cousins.  I'm more of a mashed potatoes kind of gal but you can't beat funeral potatoes either.  A true Utah gem!

Ingredients 

• 30 ounces frozen hash browns , diced or shredded will work, THAWED*
• 2 cups sour cream
• 10.5 ounce can cream of chicken soup (or homemade) 
• 10 Tablespoons butter , divided, melted
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper▢ 1 teaspoon dried minced onion
• 2 cups shredded cheddar cheese 
• 2 cups corn flakes cereal

Instructions 

• Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
• Preheat oven to 350 degrees F.
• Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well. 
• Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.
• Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin. 
• Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes. 
• Bake uncovered at 350 F for 40-50 minutes.
• Serve these with baked ham, oven roasted turkey, or flank steak.