Ingredients
2 (12 oz) frozen hash brown potatoes, thawed
1 pt. sour cream
1 can cream of chicken soup, undiluted
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 cup grated onion
Topping
2 cups crushed corn flakes
4 tbsp margarine/butter
Preparation
Mix potatoes, sour cream, soup, cheese, salt, pepper and onion together in a bowl. Pour mixture into a butered 9x13" pan. Sprinkel crushed cornflakes on top. Cut butter or margarine into small pieces. Scatter over corn flakes. Bake uncovered for 1 hr. Oven 350
