Mother'S Good Potatoes

• 1 (32 oz.) pkg. hash brown potatoes (frozen)
• 1/2 c. melted butter
• 1 c. chopped onions
• 1 can cream of chicken soup
• 1 pt. sour cream (16 oz.)
• 2 c. grated sharp Cheddar cheese
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 c. corn flakes, crushed
• 2 medium potatoes, peeled and chopped in 1/2-inch chunks
• 1 tsp. paprika
• 1 tsp. rosemary (dried)
• 1 tsp. garlic powder
• 1 tsp. marjoram
• 1/2 tsp. thyme (ground)
• 1/2 tsp. cayenne
• 2 tsp. margarine
• 1/4 c. chopped onions
• 1/4 c. sliced mushrooms
• 10 oz. thinly sliced, pared potatoes
• dash of cayenne
• 1/8 tsp. fresh ground black pepper
• 1/3 c. low-fat reduced sodium chicken broth
• 3/4 oz. Gruyere cheese, shredded

1. Preheat oven to 425u0b0.
2. Spray 1-quart casserole with nonstick cooking spray.

hash brown potatoes, butter, onions, cream of chicken soup, sour cream, cheddar cheese, salt, pepper, corn flakes, potatoes, paprika, rosemary, garlic powder, marjoram, thyme, cayenne, margarine, onions, mushrooms, potatoes, cayenne, fresh ground black pepper, lowfat reduced sodium chicken broth, gruyere cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650603 (may not work)