Cheesy Potatoes from Karin Bradley
2 lb frozen hashbrowns
12 oz grated sharp cheddar cheese
1 can cream of chicken soup
1 pint (16 oz) sour cream
¼ cup chopped onion
¼ cup melted margarine/butter
1 tsp salt
1 tsp pepper
Topping (mix together):
2 cups crushed cornflakes
¼ cup melted butter
Mix all ingredients except for topping and put in 9×13 pan. Put topping on. Bake at 350 for one hour.
