Crispy, Cheesy Potatoes (Oamc)

• 96 ounces frozen shredded hash browns
• 3/4 cup onion, chopped
• 48 ounces sour cream
• 4 1/2 cups cream of chicken soup, slightly thinned with milk
• 4 1/2 cups cheddar cheese, shredded
• 6 cups corn flakes cereal
• 1 cup butter, melted

1. ASSEMBLY DIRECTIONS:
2. Thaw the potatoes just slightly and break them apart well.
3. Mix the onion, sour cream, cream of chicken soup and cheddar cheese.
4. Stir in half of the potatoes and mix well.
5. Stir in remaining potatoes.
6. In another bowl or pan, melt the butter.
7. Stir the cornflakes into the melted butter.
8. FREEZING AND COOKING:
9. Place the potatoe mixture in freezer bags.
10. Label and freeze.
11. Place corn flake/butter mixture into a small freezer bag or container.
12. Attach to the potato mixture.
13. TO SERVE:
14. Thaw potatoes and crumb topping.
15. Put into a sprayed or greased 9x13 pan and top with the crumb mixture.
16. Bake at 350 degrees for 1 hour.

browns, onion, sour cream, cream of chicken soup, cheddar cheese, corn flakes cereal, butter

Taken from www.food.com/recipe/crispy-cheesy-potatoes-oamc-294397 (may not work)