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
• 1 can Cheddar cheese soup
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. sour cream
• 1 (13 oz.) can Pet milk
• 2 c. corn flakes
• additional 1 stick plus 2 Tbsp. melted margarine

1. Allow potatoes to thaw completely at room temperature (about 3 hours).
2. In a saucepan, brown the onion in the first 2 tablespoons of margarine.
3. Stir in the soups, Pet milk, sour cream, salt and pepper.
4. Stir and heat over medium heat until mixture reaches the first hint of a simmer, then pour over potatoes and mix well.
5. Now mix corn flakes thoroughly with the melted margarine.
6. Pour potato mixture into a 9 x 13-inch baking dish and spread evenly.
7. Spread corn flake mixture evenly over the potatoes.
8. Bake, uncovered, about 50 minutes at 350u0b0.
9. Yield: 12 to 15 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578189 (may not work)