Ingredients:
Ingredient Quantity
Frozen shredded hashbrowns (thawed) 1 (30 oz) package
Breakfast sausage, cooked and crumbled 1 pound
Onion, finely diced 1 small
Sour cream 1 cup
Condensed cream of chicken soup 1 can (10.5 oz)
Shredded cheddar cheese 2 cups
Melted butter 1/2 cup
Salt and pepper To taste
Crushed cornflakes 1/2 cup (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large bowl, combine the thawed hashbrowns, cooked sausage, and diced onion.

In a separate bowl, mix together the sour cream, condensed cream of chicken soup, shredded cheddar cheese, and melted butter until well combined.
Pour the sour cream mixture over the hashbrown mixture and stir until everything is evenly coated. Season with salt and pepper to taste.
Spread the mixture evenly into the prepared baking dish. If desired, sprinkle with crushed cornflakes.
Bake for 45 minutes to 1 hour, or until bubbly and golden brown on top.
Let cool slightly before serving.