This is a Holiday staple in our house. Since modifying it to Gluten Free we have had some good, some bad, and some ugly results. Finally this is the recipe that we have stuck with. Hopefully you enjoy it as much as we do.
2 bags Ore Ida frozen hash browns, thawed
1/2 cup butter, melted
16oz Daisy sour cream
2 1/2 cups Sargento grated cheddar jack cheese
12oz Velveeta cheese
2-4 tbsp dried onions
1/2 tsp black pepper
3 tsp garlic granules
1/4 cup butter, melted
2 cups crushed corn Chex
Mix 1/2 cup butter with Velveeta and heat until melted. Mix with sour cream, dried onions, pepper, and garlic granules. Stir in shredded cheddar cheese and hash browns. In a separate bowl mix 1/4 cup melted butter with 2 cups crushed corn Chex. Spread potato mixture into a 12×9 baking dish. Smooth corn Chex topping over it. Cover with foil and bake at 350* for 45 minutes to an hour (until center is hot).