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Creamy potato casserole

Yield: 12 Servings

Ingredients:

• 16 oz Sour cream
• 1 cn Cream of chicken soup
• 1/4 c Butter; softened
• 1 Bag frozen hash browns -- partially thawed
• 1 lg Onion; chopped
• 8 oz Shredded cheddar cheese
• 1 c Corn flakes

Instructions:

-- slightly crushed Mix together soup sour cream and butter. Add onions and hash browns mixing well. Place in a buttered 9x13x2" baking pan. Sprinkle with cheese; top with cornflakes. Bake uncovered for 1 hour at 350 F. From Herman Sommerville II on 03/09/93. Source unknown. Posted by Cathy Harned.

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