A comforting casserole featuring frozen hashbrowns, cheese, onion, French onion dip, and cream of chicken soup, smoked until golden and bubbly, then topped with a crispy corn flake crust.
1. Combine all ingredients (frozen hashbrown shreds, grated cheese, diced onion, Dean's French onion dip, cream of chicken soup, and BBQ seasoning) in a 9x13 grill-safe pan.
2. Smoke at 250°F for 2 hours, stirring every 30 minutes.
3. During the last 30 minutes of smoking, top the casserole with crushed corn flakes and pour the melted butter over the top.
4. If a darker crust is desired, you can place it under the broiler for a couple of minutes after smoking.
