Cheesy Potatoes

• 1 (2 lb.) bag frozen hash brown potatoes, thawed
• 1 c. sour cream
• 1 medium onion, chopped (may use green onions also)
• salt and pepper to taste
• 1 1/4 sticks oleo
• 1 can undiluted cream of chicken soup
• 8 oz. American cheese
• 1 1/2 c. crushed corn flakes

1. Spread hash browns in a 9 x 13-inch baking dish.
2. Sprinkle with onion, salt and pepper and mix.
3. Melt oleo and pour half over potatoes.
4. Reserve remaining oleo for topping.
5. Heat soup and cheese in a medium saucepan, stirring until cheese is melted.
6. Mix in sour cream and pour mixture over potatoes.
7. Combine crushed corn flakes and reserved oleo; mix well.
8. Sprinkle evenly over top of sour cream and cheese mixture.
9. Bake at 350u0b0 for 1 hour.

frozen hash brown potatoes, sour cream, onion, salt, oleo, cream of chicken soup, american cheese, corn flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677213 (may not work)