Texas Potatoes

• 2 (12 oz.) pkg. frozen hash brown potatoes
• 2 c. sour cream
• 1 can cream of chicken soup, undiluted
• 2 Tbsp. margarine, melted
• 1 tsp. salt
• pepper to taste
• 1 Tbsp. minced onion
• 2 c. grated Cheddar cheese
• 2 c. coarsely crushed cornflakes
• 1/4 c. butter, melted

1. Place potatoes in a colander; let stand until completely thawed and excess moisture has drained off.
2. Combine sour cream, soup and margarine; mix well.
3. Add salt, pepper, onion and cheese; mix well. Blend in potatoes.
4. Place mixture in a greased shallow 2-quart casserole.
5. Mix cornflakes with melted butter and sprinkle on top. Bake uncovered in preheated oven at 350u0b0 for about 50 minutes or until golden brown and bubbly.
6. Assemble no more than 2 hours before it goes into oven for best results.
7. Serves 8.

frozen hash brown potatoes, sour cream, cream of chicken soup, margarine, salt, pepper, onion, cheddar cheese, cornflakes, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=491040 (may not work)