hash brown casserole

30-32 oz. bag frozen hash browns (I use ore-ida)
8 oz. bag grated mild cheddar cheese (sometimes I use sharp)
1 can of cream of chicken soup (often I use cream of mushroom, they're about the same)
1 stick of butter, melted
2 cups of whole milk
one medium yellow or white onion, chopped
salt and pepper to taste (I use kosher salt and fresh ground pepper)
cornflakes (optional)**

Mix soup, butter, milk, cheese, and onion together in a large bowl. Add frozen hash browns. Mix together well, ensuring that potatoes are well integrated with other ingredients. Salt and pepper to taste.  Scrape into large casserole dish.

Cook for an hour at 375 F.

Serves at least a dozen.

**Adding the cornflakes soaks up the grease that wells on top from the cheese melting. If you don't mind a bit of grease topping your hash brown casserole, or don't like cornflakes,  skip them. I've also used grape nut flakes, and they do just as well. Probably wouldn't try any other cereal though.