2 pounds hash brown potatoes, thawed
1 (8 ounce) carton sour cream
1 can cream of chicken soup
1/2 cup onion, finely chopped
1 teaspoon salt
1 teaspoon pepper
2 cups American cheese, grated
2 cups crushed corn flakes
1/4 cup margarine, meltec
Mix all together, except corn flakes and margarine, and pack into a 9″x13″ casserole dish. Combine corn flakes and margarine; sprinkle on top of potatoes. Bake 350 degrees for 45 minutes.
Note: My Mother and gran were on a bowling league, back in 1983. Everyone decided that a cookbook would be a great fundraiser, So they all threw in their favorite recipes into a book and this recipe was one of them. (It has been in the family as long as I have, almost). This could be a main dish – just add about 2 cups of cubed ham and half a soup can of water. We use cheddar cheese.