2 lbs hash brown potatoes, thawed
½ C melted butter
1 tsp. salt
1 tsp. pepper
½ C chopped onion
1 can (10 ½ oz) cream of chicken soup
1 pint sour cream
2 C grated cheddar cheese
¾ C. crushed corn flakes (or Raisin Bran!)
¼ C melted butter
Combine all but the last two ingredients in a casserole dish and mix well. Mix cornflake crumbs with the melted butter and spread this mixture over the top. Bake at 350 degrees for 45-50 minutes. Serves 12. For variations you may use cheese whiz, cream of mushroom soup, add ham to make it a breakfast casserole, or even some veggies!
Enjoy! Mary Holbrook
