32 oz. bag of hash brown potatoes (not O'Brien brand)
2 cups sour cream
1 can cream of chicken soup
1/2 cup butter
2 tablespoons minced onion
2 cups grated cheddar cheese
2 cups lightly crushed corn flakes
Instructions
Heat oven to 350 degrees F.
Defrost and drain potatoes in a colander.
Combine sour cream, soup, and 1/4 cup butter - IMPORTANT 1/4 cup only! - melt before adding to sour cream and soup. Add onion. Add defrosted potatoes and cheese. Mix gently, but well. Spread in 13x9" baking dish.
Mix other 1/4 cup butter - melted - with crushed cornflakes, and spread on top of potatoes. Bake for 50 minutes.
Originally Submitted
11/18/2008
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