Potatoes Romanoff

• 1 (2 lb.) pkg. frozen southern style hash brown potatoes
• 1 medium onion, chopped
• 2 Tbsp. margarine
• 1 can cream of chicken soup, undiluted
• 1 can cheddar cheese soup, undiluted
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. sour cream
• 1 (13 oz.) can evaporated milk
• 2 c. corn flake crumbs
• 1 stick plus 2 tsp. margarine, melted

1. Spread potatoes in bottom of 9x13 baking dish and allow to thaw completely (2-3 hours).
2. In a sauce pan, brown onions in 2 tablespoons of margarine.
3. Stir in the soups, milk, sour cream, salt and pepper.
4. Stir and heat until mixture reaches the first hint of a simmer.
5. Then pour over potatoes and mix well.
6. Mix corn flake crumbs with melted margarine and spread over potatoes.
7. Bake uncovered about 50 minutes at 350u0b0.
8. Serves 12-15.

frozen southern style hash brown potatoes, onion, margarine, cream of chicken soup, cheddar cheese soup, salt, pepper, sour cream, milk, corn flake crumbs, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145845 (may not work)