Hash Brown-Cheese Casserole

• 2 pkg. (12 oz. each) frozen hash brown potatoes
• 2 c. dairy sour cream
• 1 can cream of chicken soup
• 1/2 stick (1/4 c.) butter, melted
• 1 tsp. salt
• 1 Tbsp. minced onion
• 2 c. shredded Cheddar cheese
• 2 c. coarsely crushed cornflakes, mixed with 1/4 c. melted butter

1. Place potatoes in colander.
2. Let stand until completely thawed and excess moisture has drained off.
3. Combine sour cream, soup and butter.
4. Mix well.
5. Add salt, onion and cheese.
6. Mix well.
7. Blend in potatoes.
8. Place mixture in shallow 2-quart casserole. Sprinkle buttered cornflake crumbs on top.
9. Bake, uncovered, in oven preheated to 350u0b0 about 50 minutes or until golden brown and bubbly.
10. (This recipe is at its best when assembled not more than 2 hours before it goes into the oven.)
11. Makes 8 servings.

potatoes, sour cream, cream of chicken soup, butter, salt, onion, cheddar cheese, cornflakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=780188 (may not work)